Summary

Ingredients

• 1 white cabbage, approx. kg
• 50 g butter or lard for fryin
• 0.5 teaspoon ½ sea salt, coarse
• 1 teaspoon sugar
• 100 ml white wine, drier
• 100 g bacon, diced
• 1 teaspoon caraway seeds, whole
• 0.5 teaspoon ½ fennel seeds, whole
• 1 pinch (s) black pepper
• 2 teaspoon balsamic vinegar, white
• 1 teaspoon vinegar (herb or fruit vinegar), white
• 1 dash water if necessary

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Instructions

1. Halve the white cabbage and cut out the stalk (stem end). Cut the halves lengthways again 1-3 times. Then cut across into fine leaves (approx. 1/2 cm wide).
2. Fry in a little clarified butter or lard in a (coated) frying pan over high heat. Add the salt (coarse sea salt or fleur de sel) and sugar. The salt will help draw in some water and speed up the process. The sugar caramelises and gives the dish a fine, sweet touch. When it really sizzles, deglaze with the white wine and reduce the heat to medium. Add the diced bacon, caraway and fennel seeds and let simmer. The whole cooking process takes about half an hour.
3. Tip: If you like it exclusive, you can replace the bacon with air-dried smoked meat (e.g. Black Forest ham), which is cut into small cubes and then briefly boiled in water.
4. Season with a good round of black pepper (or pepper mixture) and continue to simmer. Stir well throughout the process. If it gets too dry, you can add a dash of water.
5. When the cabbage is soft (try it!), Add the white balsamic vinegar and the vinegar. Reduce the heat again - now to the minimum. Now the salad should just steep a little. Try and, if necessary, season.
6. Remove from heat five minutes before serving and serve (preferably in dishes preheated to 50 ° C). The salad can be garnished with a little chopped parsley or chives.
7. Note: If you don`t like caraway, you can replace it with fennel seeds. If you don`t like this either, you can omit both. But then I would definitely add some of the herbs at the end.