John Myers
Vegetables: Roasted White Cabbage
The perfect vegetables: roasted white cabbage recipe with a picture and simple step-by-step instructions.
- 1 piece White cabbage head, not too big
- 1 piece Fresh onion
- 2 tablespoon Pork lard / fat – is a must
- 0,5 teaspoon Ground caraway
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 2 teaspoon Sugar
- Remove the outer leaves from the cabbage, quarter them, cut out the stalk and cut the cabbage into fine strips.
- Peel the onion and cut into small cubes.
- Melt the pork lard, also with semolina, in a pan and fry the onion cubes in it.
- Then add the cut cabbage and fry at a very high temperature, stirring constantly. As soon as the first liquid has evaporated from the herb, reduce the heat.
- Add all the spices and keep stirring until the cabbage is almost brown. It is now soft and has a slightly sweet taste.
- Tip 6: Under no circumstances should you add water. This makes the herb lax. Today I served it with pan-fried food, but mainly use it to prepare cabbage noodles (cabbage stains)
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