crumbly caraway pointed cabbage

Ingredients for 5 servings:

• 1 pointed cabbage, approx. 1.2 kg
• 1 tbsp, heaped caraway seeds
• 1 can of tomatoes, peeled, 400 g
• 2 large onions, approx. 220 g
• 3 garlic cloves
• 100 ml water
• 1 tsp, heaped smoked salt
• 3 tbsp extra virgin olive oil
• possibly pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

as a vegetable side dish, with a smoky note

Remove any bad outer leaves from the cabbage and halve the cabbage lengthwise. Remove the stalk, cut each half lengthwise into 4 more pieces, and then cut into strips about 4-5 mm thick. Peel and finely dice the onion and garlic. Heat the olive oil in a saucepan – do not overheat – and sauté the onion and garlic, adding the caraway seeds and tomatoes. Rinse the tomato can with the 100 ml water and add it to the pan. Add the cabbage and smoked salt, mix everything thoroughly, and bring to a boil. Cook the cabbage over low heat for about 35-40 minutes until al dente. Season to taste and add a little more smoked salt or pepper if desired.