Summary

Ingredients

• 600 g white cabbae
• 800 g potato noodles from the refrierated shelf
• 1 onion (s)
• 50 g bacon cubes (South Tyrolean bacon)
• 250 ml meat broth
• 0.5 teaspoon ½ caraway powder
• 3 tablespoon clarified butter
• Salt and pepper, more colorful from the mill
• sugar

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Instructions

1. Remove the outer leaves from the white cabbage, quarter the cabbage, cut out the stalk and finely slice the cabbage quarters. Peel the onion and cut into fine strips.
2. Heat 1 - 1 1/2 tablespoon clarified butter in a large pan and sauté the onion strips with the bacon cubes in them over medium heat. Then add the grated cabbage and fry a little. Turn it over frequently. Then pour in the meat stock and season with a little salt (be careful, the bacon is already salty, so be careful and season to taste!), Caraway seeds, a few turns of colored pepper from the mill and sugar. Cover and simmer over low heat for about 20 minutes.
3. In a second large pan, heat 1 - 1 1/2 tablespoon clarified butter and fry the potato noodles in it for about 5 minutes over low to medium heat until golden brown. Swing through it from time to time. When the cabbage is done cooking, carefully fold in the potato noodles.