Bavarian Cabbage with Honey and Cider
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg white cabbage, head
- 250 g bacon, streaky, diced
- 125 g lard
- 2 teaspoons honey, or sugar
- 500 ml stock, stock cube or homemade
- 2 medium onion (s), diced
- 5 tablespoon apple cider
- 2 tablespoon vinegar, (table)
- 0.5 teaspoon ½ caraway seeds, ground or whole grains
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve and quarter the cabbage, remove the hard stalk and cut into strips.
- Heat the lard. Fry the bacon and onions until crispy. Stir in honey and let it caramelize. Add strips of white cabbage and stew briefly. Deglaze with 5 tablespoons of apple cider. Add 2 tablespoons of table vinegar. Add the broth. Pour the caraway seeds over the cabbage and cook for 40 minutes with the saucepan closed and at a low temperature.
- Remove the lid and cook on medium heat for about 5-10 minutes until the Bavarian cabbage is golden yellow and the liquid has evaporated. Season lightly with salt and pepper.
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