Bavarian cabbage, vegetarian

Ingredients for 6 servings:

• 1 kg white cabbage
• 120 g margarine
• 1 onion(s)
• 3 tsp, heaped caraway seeds, whole
• 3 glasses of dry white wine (750 ml)
• 2 apples
• 3 tsp sugar
• 3 pinches of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

We have fresh white cabbage at the moment, but of course they’re all over a kilo big. Remove the outer leaves and the stalk from the cabbage and finely grate it with the apples. First, fry the finely chopped onion in the melted margarine until translucent, add the caraway seeds, then the cabbage, and fry briefly. Deglaze with wine, add sugar, and fry until soft. For young (fresh) cabbage, the cooking time is a good 60 minutes. Only add salt when the cabbage is tender, otherwise the cabbage takes almost twice as long. It tastes even better reheated the next day. We ate it in equal portions with boiled brown rice, and it fed six people well. But patties also go well with it.