Braised sweet white cabbage

Ingredients for 4 servings:

• 1 small head of white cabbage
• 100 g smoked bacon
• 250 ml vegetable stock
• 2 tbsp, heaped sugar
• 2 cloves, whole
• 1 bay leaf
• 4 juniper berries
• 1 tsp, leveled caraway seeds, whole or ground
• salt and pepper
• possibly cornstarch to thicken
• 2 tbsp clarified butter or lard for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

sweet herb, from my grandma in Slovakia

Remove the outer leaves from the white cabbage. Quarter the head and remove the stalk. Cut the quarters into patties—they can be a bit larger if you like—and fry them in batches in hot lard, stirring frequently. Dice the smoked bacon and fry in a separate casserole dish. Add the sugar and let it caramelize. Pour in the vegetable stock, add the spices and the white cabbage, and simmer for about 45 minutes until soft. Thicken the white cabbage with a little cornstarch, if desired, and season with salt and pepper. Serve with yeast dumplings or bread dumplings and pork knuckle, pork belly, or pork belly.