Summary

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

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Instructions

1. 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.
2. 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.
3. Thicken the white cabbage with a little mixed cornstarch and season with salt and pepper.
4. A yeast dumpling or bread dumplings and pork knuckles, pork belly or Wammerl go well with this.