John Myers
Contents
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Ingredients
- 1 Small white cabbage = 1500 g
- 200 g Juniper belly, must not be too salty
- 3 Medium onions
- 2 Level tablespoon salt about 30 g
- 1 Good pinch of garlic salt
- 60 g White sugar
- 75 ml Rapeseed oil
- 130 ml Wine vinegar old masters
- 2 tsp Heaped mustard
- 1 tsp Freshly ground pepper
- 1 tbsp Caraway seeds
Instructions
- Cut the head of cabbage into 4 parts with a large knife, remove the stalk. Finely dice the onions and fill a large bowl with the cabbage.
Prepare the brew
- In a smaller saucepan, bring the sugar and the vinegar to a simmer. Then add salt and mustard. Don't forget the garlic salt either.
- Pour the hot brew over the cabbage and layer well so that the whole cabbage is moistened, now pepper. Place a slightly smaller plate on the cabbage, press lightly and weigh down with full cans. Now the herb can rest for at least 12 hours, but 24 hours are better. Layer the herb more often so that all the herb comes into the brew. Then sprinkle the caraway seeds over it.
- Before serving, fry the bacon with a little oil and pour hot over the cabbage, stir. Many types of roast go well with this, except for sauerbraten, as well as fried fish and sausages.
Nutrition
Serving: 100gCalories: 671kcalCarbohydrates: 44.4gFat: 55.6g
