Summary

Ingredients

• 1 head white cabbage
• 2 red pepper (s)
• 1 teaspoon butter
• 250 ml apple juice
• 150 ml vegetable broth, strong
• 2 tablespoon paprika powder, noble sweet
• Cayenne pepper
• Salt and pepper from the mill
• 2 carnation (s)
• 2 bay leaves
• 1 teaspoon juniper berries
• some allspice
• 50 ml cream
• some Milk
• some caraway, whole

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Instructions

1. Clean the cabbage, remove the stalk, quarter and cut into fine strips. Finely dice the peppers and fry them in a little butter in a sufficiently large saucepan. Salt, pepper, season with paprika powder and cayenne pepper.
2. Add the cabbage, stir everything vigorously, deglaze with apple juice and stock and add a little allspice. Put the bay leaves, juniper berries and cloves in a spice bag (a tea filter also works, but stir very carefully as they tear easily) and add to the cooking liquid, press down a little so that the bag is completely submerged in the liquid.
3. Let the cabbage cook with the lid closed over a low heat for about 35 minutes. Finally, season to taste with cream and milk. Finally add caraway seeds to taste and serve.
4. Since we like to eat the herb with pasta, the amount of liquid can make it a bit soupy. If you like, you can of course only use cream - in the mixture it is just a bit more calorie-friendly and in my opinion it does not affect the taste.