Summary

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

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Instructions

1. 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.
2. Deglaze with broth. Season with salt, pepper, sugar and caraway seeds and stew for about 20 minutes.
3. 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.
4. Tastes good as an accompaniment to bratwurst, Nuremberg sausages or Kasseler.