Summary

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

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Instructions

1. Halve and quarter the cabbage, remove the hard stalk and cut into strips.
2. 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.
3. 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.