Sugarloaf – vegetable side dish with corn

Ingredients for 4 servings:

• 1 kg chicory(s) (sugarloaf), about
• 1 onion(s)
• 1 can of corn (approx. 300 g)
• 200 g smoked bacon (belly bacon)
• some sugar
• some salt and pepper
• some caraway
• n. B. water

Instructions

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

also for white cabbage or Chinese cabbage

Since sugarloaf lettuce is a bitter lettuce, and some people don’t like it that much, we recommend the following first: Split the sugarloaf lengthwise and remove the white inner stalk. Fan both halves open slightly and place them in lukewarm water for 30 minutes. Add 1 tablespoon of salt and 1 tablespoon of sugar. Meanwhile, dice the bacon and fry over low heat in a large, high-sided pan (this will take a while). Meanwhile, dice the onions, cover, and set aside. Rinse the cabbage thoroughly, divide the halves lengthwise into 3-4 pieces, depending on the size of the cabbage, and then cut into strips about 1 cm wide. After the bacon has been frying, add the diced onions and sauté briefly. Gradually add the cabbage and mix with the bacon. Simmer with the lid closed for about 20 minutes, adding a little water if necessary, stirring and rearranging frequently. Season with salt, pepper, sugar, and caraway seeds, add the corn, and heat briefly. It goes perfectly with mashed potatoes and smoked pork chops.