Steamed buttered cabbage

Ingredients for 2 servings:

• 10 large cabbage leaves, see note
• ½ onion(s)
• 125 ml vegetable stock
• salt and pepper
• e.g. nutmeg, freshly grated
• 1 tsp sugar
• n. B. Caraway powder
• 1 tsp apple cider vinegar, if desired
• 1 tbsp ghee
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

old cabbage variety that is only available from the garden

Wash the cabbage leaves and pat dry. Remove the thick ribs from the cabbage leaves and cut the green parts into medium-thin strips. Dice the onion into slightly larger cubes. Heat ghee with a little butter in a deep pan and fry the diced onions gently for a while. Then add the sugar and a dash of vegetable stock. Let everything caramelize slightly. Deglaze frequently with vegetable stock (you don’t need to use the entire amount; you can use more or less, depending on your taste). Add the chopped buttered cabbage and mix everything gently. Season to taste with salt, a little pepper, and nutmeg. If desired, you can also add a little caraway seeds and/or vinegar. Sauté the vegetables for about 5-10 minutes, stirring occasionally, or until tender. Buttered cabbage goes well with caraway potatoes. It goes well with all small roasts such as meatballs, bratwurst, meatloaf, etc. Note: Buttered cabbage is generally not available for purchase. You can get it from your own garden or perhaps from a farm. It should be processed as soon as possible after picking. Butter cabbage is an old variety of cabbage that grows as a loose head and is similar to savoy cabbage.