John Myers
Ingredients for 4 servings:
- 1 head of white cabbage
- 2 tbsp sugar
- n. B. vinegar
- 2 tbsp caraway seeds, whole
- 250 g bacon, fatty and streaky, diced
- ½ liter of water
- 1 tbsp oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
like mothers
Remove the unsightly outer leaves from the cabbage head, quarter it, and cut out the stalk. Then slice or grate the quarters into nice, even strips. Caramelize the sugar in a wide saucepan and deglaze with a generous splash of vinegar. The bottom of the pan should be about 0.5 cm thick with vinegar, but be careful, the vinegar vapor burns your nose and eyes, so avoid putting your face directly over the pan. Stir well until all the sugar has dissolved, then add the chopped cabbage. Stir well and sauté for a good minute before deglazing with water. Add the caraway seeds and simmer for at least half an hour. The cabbage should be nice and tender, and don’t worry, whether it simmers for half an hour or two makes little difference; it will just soften a bit. Shortly before serving, fry the bacon cubes in the oil until crispy, then mix them with the cabbage and the fat. Goes perfectly with roast pork, ribs, bacon dumplings, … – the main thing is that it’s hearty!
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