Bavarian cabbage with honey and apple wine

Ingredients for 4 servings:

• 1 kg white cabbage, 1 head
• 250 g bacon, streaky, diced
• 125 g lard
• 2 tsp honey or sugar
• 500 ml stock, stock cubes or homemade
• 2 m.-large onion(s), diced
• 5 tbsp apple cider
• 2 tbsp vinegar (table)
• ½ tsp caraway seeds, ground or whole
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Goes perfectly with pork knuckle and dumplings.

Halve and quarter the white cabbage, remove the tough stalk, and cut into strips. Heat the lard. Fry the bacon and onions until crispy. Stir in the honey and let it caramelize. Add the white cabbage strips and braise briefly. Deglaze with 5 tablespoons of apple cider. Add 2 tablespoons of white vinegar. Add the stock. Sprinkle the caraway seeds over the cabbage and simmer for 40 minutes with the lid on at a low heat. Remove the lid and continue cooking for about 5-10 minutes over medium heat, until the Bavarian cabbage is golden yellow and the liquid has evaporated. Season lightly with salt and pepper.