German cuisine · Vegetable Dishes

Braised White Cabbage

White cabbage braised soft in butter with caraway, onions and a splash of vinegar for balance.

Ingredients · for 4 servings

• 1 small white cabbage (approx. 1 kg)
• 2 onions
• 50 g butter
• 1 tsp caraway seeds
• 1 bay leaf
• 200 ml vegetable stock
• 2 tbsp white wine vinegar
• 1 tsp sugar
• Salt, pepper

Instructions

1. Quarter the cabbage, cut out the core and shred the quarters into strips about 5 mm wide; cut the onions into fine half-rings.
2. Melt the butter in a large pot until foaming and sauté the onions over medium heat for 5 min. until soft.
3. Sprinkle in the sugar and let it caramelize for 1–2 min. until light brown, then add the cabbage in batches and let it wilt down.
4. Stir in the caraway and bay leaf, deglaze with the vegetable stock and vinegar, and salt.
5. Braise covered over low heat for 25–30 min., stirring twice, until the cabbage is soft and the liquid nearly cooked away.
6. Remove the bay leaf, season with salt, pepper and a little vinegar, and serve hot as a side dish or with potatoes as a main course.