Eichkatzerls Bavarian cabbage

Ingredients for 4 servings:

• 1 small head of white cabbage
• 1 tbsp lard
• 1 m.-sized onion(s)
• 100 ml vegetable stock
• 3 tsp sugar
• e.g. salt and pepper
• Caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the perfect side dish to a hearty roast pork

Remove the outermost leaves of the cabbage head. Grate or slice the cabbage into thin strips. Peel and thinly slice the onion. Melt the lard in a large pot and sauté the onions until translucent. Add the sugar and let everything caramelize. Gradually add the cabbage (not all at once, otherwise you won’t be able to stir it) and sauté until lightly browned. Add the vegetable stock (100ml is a guideline! I use it at will. It can be more or less. It’s important that the cabbage isn’t swimming in broth, but only covers the bottom of the pot!), season with salt, pepper, and caraway seeds (you can omit them if you don’t like them). Sauté everything for about 15 minutes over medium heat. The cabbage should still have a bite. Season to taste. We like to eat the cabbage as a light side dish with a roast. It also tastes good again roasted in a pan with spaetzle as Krautspatzen.