Braised cabbage East Prussian style

Ingredients for 4 servings:

• 850 g white cabbage, cut into fine strips
• 60 g goose fat or pork fat
• 3 apples, sour, peeled, pitted, cut into small wedges
• 1 onion(s), finely diced
• 1 tsp marjoram, shredded
• 1 tbsp flour
• salt and pepper
• 1 dashes lemon juice
• 1 pinch(s) of sugar

Instructions

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

Heat the fat, sauté the onions and apple pieces until translucent, then add the cabbage and salt. Cover and let it simmer, adding a little more if necessary. There should only be a small amount of stock in which to braise the cabbage until tender. Be careful not to let it burn. When the cabbage is cooked, season it with salt, pepper, a pinch of sugar, and lemon juice. Finally, add the marjoram and thicken it with the flour. Let it simmer for a few minutes. This dish is perfect for reheating. My mother-in-law served it with roast pork or meatballs. My mother-in-law was an East Prussian farmer and was a good cook. Since I have trouble digesting lard, I now use vegetable oil instead. But of course, it tastes better the original way.