Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g white cabbae, about 1/2 head
- 800 g potato noodles
- 1 onion (s)
- 50 g bacon cubes
- 2 tablespoon clarified butter
- 250 ml beef broth
- 0.5 teaspoon ½ caraway powder
- 3 stalks leaf parsley
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Quarter the cabbage and cut out the stalk. Finely plane. Peel the onion, cut into fine strips and sweat with the bacon in 1 tablespoon clarified butter. Add the cabbage and fry.
- Deglaze with broth. Season with salt, pepper, sugar and caraway seeds and stew for about 20 minutes.
- Fry the potato noodles in the remaining clarified butter, fold in the cabbage and toss. Wash the parsley, shake dry, pluck from the stems, chop and sprinkle over the dish.
- Tastes good as an accompaniment to bratwurst, Nuremberg sausages or Kasseler.
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