Stewed Cabbage

Remove the outer cabbage leaves. Quarter the cabbage head, removing the stalk, cut as finely as possible with a sharp knife towards the stalk.

Peel and finely chop the onion. Heat butter, brown sugar in it, fry onion in it, add cabbage and season with caraway, salt, pepper and vinegar.

Add beef broth and white wine and cook until very soft. Dust with flour and let it boil away briefly.

Arrange the finished cabbage and serve.

Preparation Tip:

Stewed cabbage goes well with smoked meat and bread dumplings, for example.

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