Braised Cabbage (German Bavarian)

Bavarian Cabbage is the perfect side dish for Bratwurst or "Fleischpflanzerl", the German burger, or a beef or pork roast. And not to forget the Bavarian hamhocks, this cabbage is perfect combination for this dish as well. Cabbage is a very inexpensive but a healthy vegetable. You may know only Sauerkraut but this dish is made from raw cabbage.

1 medium size white cabbage
1-2 Tbsp. lard or clarified butter
1 smaller onion, chopped
2 Tbsp. vinegar
1 Tbsp. sugar
1 apple, slightly sour, cut in small cubes
kosher or sea salt
black pepper, freshly ground
beef broth (⅛ L)
1 Tbsp. caraway seeds (optional)

Cut cabbage in half, wash and remove the hard parts.

Grate or cut the cabbage but don't cut it too fine.

Brown lard with sugar, add onion and apple cubes. Mix well.

Add cabbage, spice with salt and pepper.

Combine with broth.

Let cook for about 60 minutes covered with a lid, add more broth if needed.

Before serving add the vinegar and if you like, the caraway seeds (they promote digestion).

Serve with mashed potatoes, roasted onions, sausages, Bratwurst, the German burgers (Buletten or Fleischpflanzerl) or a pork/beef roast.