If necessary, remove the outer, bad leaves from the savoy cabbage, cut into quarters, wash thoroughly and drain. Cut out the stalk in a wedge shape. Cut the savoy cabbage leaves into pieces approx. 2 cm in size. Put in a large saucepan, sprinkle with caraway seeds, baking soda and salt and pour water over them. If caraway powder is used, only add this together with the other spices after cooking. Bring the savoy cabbage to the boil. Cover and simmer over a mild heat for 20 minutes, stir 2-3 times.
While the savoy cabbage is cooking, peel and wash the onions and cut into approx. 5 mm cubes. Cut the bacon into 5 mm cubes.
Drain the savoy cabbage over a sieve, collect the vegetable stock and drain.
Heat the oil in the rinsed savoy cabbage saucepan and sauté the onion cubes over a mild heat for about 10 minutes with the lid tilted, do not brown. Turn more often. Add the bacon cubes, cook for another 10 minutes, stirring occasionally, leave the lid tilted. Pay attention to mild heat. Sprinkle the bacon and onions with the flour, sweat for 1-2 minutes while stirring. Gradually pour in the vegetable stock, stirring constantly, bring to the boil briefly in between. Add yoghurt and carefully mix in the savoy cabbage. If the consistency is too firm, dilute with a little water or milk. Season with salt, pepper, nutmeg, possibly caraway powder and sugar, leave to stand for a few minutes on the hot, switched-off plate.
We usually only eat the vegetables with potatoes in all imaginable forms, even once with just a portion of fish, baked, steamed or smoked.
This variant is convincing even if you don`t like cabbage, it doesn`t taste typical of cabbage.
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