Summary

Ingredients

• 1 kg white cabbage
• 125 g bacon, streaky or Katenschinken
• 2 large onions
• 2 tablespoon lard, e.g., Apple lard
• 0.5 liter ½ meat broth
• 2 tablespoon sugar
• 2 tablespoon apple cider vinegar or wine vinegar
• 1 teaspoon caraway seeds, whole
• 1 bay leaf
• 3 juniper berries
• some chervil
• salt and pepper
• possibly crème fraîche

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Instructions

1. First quarter the white cabbage, cut out the hard stalk at the cabbage base, then halve the quarters again and cut into strips and pieces (not too fine). Dice the onions. Dice the bacon or use the diced ham.
2. Heat the lard in a large saucepan, then add the bacon cubes. When the bacon is left out, sprinkle the sugar over it and let it caramelize lightly (not too brown). Add the onion cubes and sweat. Then add the cut cabbage and sauté, stirring frequently.
3. When the cabbage begins to soften, pour the meat stock over it, mix in the caraway seeds, salt, pepper, bay leaf, juniper berries and chervil and simmer the cabbage until soft. Stir every now and then and reduce the liquid.
4. Stir in the vinegar about 10 minutes before the end of the cooking time. Total cooking time is around 25 minutes, the cabbage should be soft but still have a bit of bite. Season to taste again before serving and refine with crème fraîche if desired.