Eichkatzerls Bavarian Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Head white cabbage
- 1 tablespoon lard
- 1 medium onion (s)
- 100 ml vegetable stock
- 3 teaspoons sugar
- Salt and pepper
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Remove the outermost leaves of the cabbage. Slice or cut the cabbage into thin strips. Peel the onion and cut into thin strips.
- Melt the lard in a large saucepan and sauté the onions until translucent. Add the sugar and let everything caramelize.
- Gradually add the cabbage (not all at once, otherwise you can`t stir anymore) and sweat until it is lightly browned.
- Add the vegetable broth (100ml are a guideline! I`ll do it as you please. It can be more, sometimes less. It is important that the herb does not float in the broth, but only the bottom of the pot is covered!), With salt, pepper and Caraway (can be left out if you don`t like it).
- Steam everything for about 15 minutes over medium heat. The herb should still have bite.
- Season to taste at the end.
- We like to eat the herb as a light side dish to a roast beef. But it also tastes good again in the pan with spaetzle roasted as cabbage sparrows.
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