Caramelized Cabbage
Sauerkraut is a great side dish that even people who normally avoid vegetables will enjoy. In this version it meets caramelized onion, caraway and vinegar. Serve it with roast meat and dumplings, or enjoy it on its own.
Prep: 30 min
Cook: 30 min
Servings: 1
Method
01.
Finely slice or shred the head cabbage. If using sauerkraut, drain off the brine, but do not rinse it with water.
02.
Cut the bacon into small cubes. Peel the onion and chop it finely.
03.
Render the bacon in lard or oil, then add the chopped onion. Never do it the other way round, because the onion releases its juices.
04.
Once the onion is golden, add one large tablespoon of granulated sugar and caramelize for a moment.
05.
Pour in a little water and add the cabbage to this base.
06.
Add crushed caraway, salt and simmer until tender. Thicken with whatever you are used to: a thickening, a roux, grated potato or instant roux.
07.
Season the sweet cabbage with vinegar.
08.
Finally, add a few tablespoons of roasting juices if you have any.
