Remove the outer wilted leaves from the cabbage head, rinse the head and cut it in half. Cut out the stem and cut the remaining cabbage into tender strips. Sauté the chopped onion in the melted hot fat, add the cabbage, dust with flour and stew, adding a little water or clear soup and caraway seeds.
After cooking, season with salt and vinegar or possibly the juice of a lemon (or white wine).
Apropos my cookbook says that 150 g of vegetables should be calculated per person.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!