°1/2 green cabbage 

°2 medium onions 

°4 medium garlic cloves 

°1 1/2 tablespoon oil 

°6 cups water 

°2 medium bay leaves 

°1 teaspoon caraway seed 

°1 tsp salt 

°1/4 teaspoon ground black pepper 

°1/4 cup crumbled bacon


STEP 1 Fill a large bowl with cold water. Cutting half-cabbage in half lengthwise & removing core at base of every quarter.

2ND STEP Cut into strips and put in cold water to wash. Drain well in a colander and set aside. Halve the onions vertically then slice in the same direction 1/4 inch (0.5 cm) wide; break into strips in a medium bowl. Cut the garlic into julienne and set aside. In a Dutch oven or large pot, heat the oil over high heat and add the onions without stirring for 1 minute. Reduce heat to medium-low and brown 6 to 7 minutes, stirring occasionally.

STEP 3 Meanwhile, pour the water into a pot with the bay leaves, cover and bring to the boil over high heat. Add the cabbage strips, bring back to the boil and cook for 2 minutes. Drain in a colander over the large bowl, remove the bay leaves and transfer the cabbage to another large bowl. Save the cooking water for other uses.

STEP 4 Stir in julienned garlic with cabbage, caraway seeds, salt, pepper and crumbled bacon. Increase the heat to high under the onions, add the cabbage and fry for 90 seconds while stirring. Set aside for 3 minutes on the extinguished heat. Serve with sausages and mustard..


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