Wash the cabbage and pluck the ribs. Blanch in boiling salted water in a large saucepan in portions for approx. 3 minutes, drain, cool slightly and roughly cut.
Peel, halve and slice the onions. Peel and slice the potatoes and carrots. Halve larger potatoes if necessary. Halve the apricots.
Sauté the onions in the hot clarified butter in a large pan. Add the potatoes and carrots and sauté briefly. Also add the cabbage and apricots. Deglaze with 1/4 l stock or water and bring to the boil. Instead of broth, I added some homemade vegetable paste. Season everything with salt, pepper and sugar and cook covered for about 40 minutes.
Preheat oven to 200 ° C O / U heat.
Mix the crème fraîche with milk or cream, add to the cabbage, stir, season to taste and place in a greased baking dish. Spread the grated cheese on top. Then bake in the preheated oven for about 20 minutes.