Garden-loving, Refined Stewed Cabbage Made from Fresh White Cabbage

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 head white cabbage
  • 400 g bacon, or bacon
  • 1 medium onion (s)
  • Garlic
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika powder
  • 4 tablespoon oil, e.g. sunflower oil
  • 2 teaspoons sugar
  • 1 dash lemon juice
Garden-loving, Refined Stewed Cabbage Made from Fresh White Cabbage
Garden-loving, Refined Stewed Cabbage Made from Fresh White Cabbage

Instructions

  1. Remove the outer leaves of the cabbage, halve the head, quarter if necessary, remove the stalk. Cut the cabbage into strips about 1 cm wide, then cut the strips into small cubes. If you like, add a few larger pieces of cabbage in between, this makes the look more interesting.
  2. Heat a large saucepan on the stove on the highest setting, add a serving of oil and about a third of the sliced cabbage. Steam while stirring for about five minutes, then add the next third, steam again for five minutes, now add the last portion and continue steaming while stirring. In between, reduce the heat a little. The cabbage should steam well, but not burn. I use level 5 on my hob for the rest of the braising time, stirring again on average after five minutes at the latest in order to cook all the cabbage evenly and keep it moving. In total, the cabbage is cooked this way for at least 45 minutes.
  3. In the meantime, cut the bacon into fine cubes, peel and finely dice the onion. If you like, you can also finely chop one or two cloves of garlic. Heat 1 tablespoon of oil in a separate pan and fry first the onion and then the bacon until crispy.
  4. Add the contents of the pan with the frying fat to the cabbage and mix together. Season to taste. You should try before adding salt, sometimes the bacon already has a lot of salt. However, the white cabbage already has a good need for seasoning. Let simmer together for a few minutes, test the firmness and extend the cooking time if you like. The herb has got a good tan in the meantime, the pot is a little bit set. (Bring to the boil with water later for cleaning, sparkling clean in no time.)
  5. This goes well with boiled potatoes, mashed potatoes, Schupfnudeln and sausages, baked meat loaf, warm meat sausage, Wienerle or meatballs, but also rice and steamed fish. We prefer to eat mashed potatoes with the vegetables and mix potatoes and cabbage together. Children also love the dish.
  6. Tip:
  7. For vegetarians, replace the bacon with 2-3 more onions, which you fry until crispy before adding them to the cabbage.
  8. If you like, you can also add caraway seeds.
  9. Even beginners are guaranteed to succeed!

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