PREPARATION: 30 minutes

COOKING TIME: 10 minutes

TOTAL: 40 minutes

PORTION(S): 6 servings


  •  1/2 green cabbage
  •  2 medium onions
  •  4 medium garlic cloves
  •  1 1/2 tablespoon oil
  •  6 cups water
  •  2 medium bay leaves
  •  1 teaspoon caraway seed
  •  1 teaspoon salt
  •  1/4 teaspoon ground black pepper
  •  1/4 cup crumbled bacon


  1. Fill a large bowl with cold water. Cut the half cabbage in half lengthwise and remove the core at the base of each quarter.
  2. Cut into strips and put in cold water to wash. Drain well in a colander and set aside. Cut onions in half vertically, then slice in the same direction 1/4″ (0.5 cm) wide; cut into strips in a medium bowl. Cut garlic into julienne strips and set aside. In a pot or large saucepan, heat oil over high heat and discard onions without stirring for 1 minute. Reduce heat to medium-low and brown for 6 to 7 minutes, stirring occasionally.
  3. Meanwhile, pour the water into a pot with the bay leaves, cover, and bring to a boil over high heat. Add the cabbage strips, bring back to the boil, and cook for 2 minutes. Drain in a colander over the large bowl, remove bay leaves and transfer the cabbage to another large bowl. Save cooking water for other uses.
  4. Stir garlic julienne into the cabbage, caraway seeds, salt, pepper, and crumbled bacon. Increase the heat under the onions to high, add the cabbage and fry for 90 seconds, stirring. Set aside for 3 minutes on the stove off. Serve with sausages and mustard. Freezes.

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