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Braised Cabbage

4 servings

Ingredients

• 1.5 pcs red and white cabbage
• 75 g lard
• 0.25 l water
• 1 tbsp salt
• vinegar (a little)
• sugar (a little)
• potato flour (a little)
• 100 g bacon
• 1 pcs onion

Instructions

1. For braised cabbage, it's best to use equal parts red cabbage and white cabbage.
2. Choose firm heads and remove the outer leaves; allow 1-2 heads for 4 people.
3. Halve the heads and slice finely like noodles with a knife or cabbage slicer.
4. Wash the cabbage, blanch with boiling water, and drain well.
5. Start with 75 g of lard and ¼ liter of boiling water, add 1 tablespoon of salt, and braise until tender with a little broth; if the water reduces too much, add more boiling water.
6. Before the cabbage is completely tender, add vinegar and sugar to taste; finally, thicken with potato flour mixed in cold water.
7. If desired, the cabbage can also be cooked with 100 g diced bacon, in which 1 chopped onion has been roasted.
8. It is best to cook red cabbage in an earthenware pot, as it retains its color best in it.

Modernized from a treasured 19th-century German cookbook.