Baggy Caps Like Great-grandmother

Summary

Ingredients

• 50 g bacon, fat, diced
• 1 medium onion (s), diced
• 2 tablespoon flour
• broth, or water
• 500 g white cabbae, finely sliced
• salt and pepper
• vinegar

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Instructions

1. In a large pot, cook the diced bacon over medium heat for 5 minutes until the fat renders and the bacon becomes crispy. Remove the bacon pieces with a slotted spoon and set aside.
2. Add the diced onion to the bacon fat remaining in the pot. Cook over medium heat for 5 minutes, stirring occasionally, until the onion becomes translucent.
3. Sprinkle the flour over the onion and stir well to coat. Cook over medium heat for 2 minutes.
4. Gradually pour in the broth or water, stirring constantly, until a creamy sauce forms.
5. Season the sauce with salt, pepper, and a splash of vinegar to taste.
6. Add the finely sliced white cabbage to the sauce and stir to combine.
7. Reduce heat to medium-low and simmer for 1 hour, stirring occasionally, until the cabbage is tender.
8. Taste the dish and adjust the seasoning with additional salt, pepper, or vinegar as needed.