Braised cabbage

Ingredients for 8 servings:

• 3 kg white cabbage
• 250 g lard
• 25 g marjoram
• 25 g sugar
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Side dish for the Christmas goose

Slice the white cabbage into fine strips (approx. 2 mm). (Rub 3-4 large pots with a little lard to prevent the cabbage from burning immediately. Braise the shredded white cabbage over low to medium heat, stirring frequently, until it turns brown. Do not let the cabbage sit on the stovetop. Takes about 4 hours! The cabbage will lose almost all of its moisture during this time and its volume will reduce to about the size of a small to medium-sized pot, so you can reduce the number of pots after a while by mixing them together. At the end of the braising process, add sugar to the cabbage and caramelize it for about 15 minutes. Then season with salt and marjoram and braise for a few more minutes. Finally, reduce the lard. Add enough lard at this point until the cabbage is completely saturated. A delight as a side dish alongside red cabbage for Christmas goose. Note: Due to the not inconsiderable cabbage and fat content, only a very small amount, about 2-3 tablespoons, is digestible!