Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 small Head white cabbage
- 100 g pork belly, smoked
- 250 ml vegetable stock
- 2 tablespoon, heaped sugar
- 2 clove (s), whole
- 1 bay leaf
- 4 juniper berries
- 1 teaspoon, leveled caraway seeds, whole or ground
- salt and pepper
- possibly cornstarch to thicken
- 2 tablespoon clarified butter or lard for frying
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the cabbage. Quarter the head and cut out the stalk. Cut the quarters into patches - they can be a bit larger - and fry them in portions in the hot lard. Stir more often.
- Cut the smoked pork belly into cubes and roast in a separate casserole. Add the sugar and let it caramelize. Pour in the vegetable stock, add the spices and the white cabbage and steam it for about 45 minutes.
- Thicken the white cabbage with a little mixed cornstarch and season with salt and pepper.
- A yeast dumpling or bread dumplings and pork knuckles, pork belly or Wammerl go well with this.
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