Ingredients
- 2 to 3 tablespoons olive oil (or bacon fat)
- 1 onion, sliced (medium onion)
- 3 tablespoons sugar
- 1 garlic clove, crushed
- 435 grams cabbage, coarsely shredded (half head large green white cabbage)
- Salt & freshly ground black pepper, to taste
- 1 teaspoon caraway seeds (optional)
- 1 cup chicken broth
- 1 tablespoon vinegar (white wine vinegar, or German seasoned vinegar, to taste, optional)
How to Make
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Step 1: In large skillet or dutch oven, heat oil over medium-high heat. Add onions and brown slightly.
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Step 2: Stir in the sugar and some of the shredded cabbage. Continue to saute over medium heat until some of the cabbage is browned as well.
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Step 3: Add garlic, caraway seeds, and broth. Stir to scrape up any browned bits at the bottom of the pan. Add the rest of the cabbage.Season with salt and pepper.
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Step 4: Bring to boil and lower temperature. Cover and simmer on low heat for about ½ hour or until cabbage is tender, stirring occasionally and adding extra broth or water if needed.
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Step 5: Season with salt, pepper, and vinegar.
We hope you enjoy this recipe!
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