Ingredients: 1 large savory cabbage, salt, caraway seeds and pepper, 30g lard or bacon, 30g flour, 1 finely chopped onion, 1 clove of garlic (optional), 4 potatoes.
in this recepe, lard or bacon is used as cooking fat. Be free to substitude it with oil or butter, as I do for a more delicate teste
Cut the cabbage, removing all stalks and coarse ribs. Put it into a boiling salted water together with popatoes cut into big pieces and the caraway seeds. Cook until tender. Gently fry onions, garlic with a little four to thicken. Add some water or stock and then drained cabbage and potatoes. Cook for a short time.
Cabbage cook in this way has a soft and very pleassant taste and is tipillay Viennese.
It is a great side dish for roast or boiled beef and for hot sausages, but it is very good also with a plate of mixed cheeses.
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