Summary

Ingredients

• 1 ½ kg pointed cabbage
• 150 g bacon, fatter, diced
• 150 g onion (s), diced
• 150 g tomato (s), diced
• 250 ml broth
• 20 g tomato paste
• 40 g lard
• Salt and pepper, whiter
• caraway powder

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Instructions

1. Clean the pointed cabbage and cut into quarters or sixths, making 10 port. arise.
2. Fry the bacon with the lard, add the onions and sweat until translucent. Mix the broth, tomato paste and diced tomato meat. Place the pointed cabbage on the bacon, pour the stock over it and season with salt, white pepper and caraway powder as required. Cover everything and let it stew for approx. 20 - 30 minutes, possibly pour over the broth.