Braised white cabbage for meat is not particularly different from red cabbage in its preparation. However, it should be noted that it is good to always use white onions with white cabbage and red onions with red cabbage. Also, in general, red cabbage should be slightly sweeter than white cabbage. Cabbage should always be thickened so that it does not release water and the liquids combine beautifully into a uniform mixture. Most often I use sauerkraut from a jar, but you can go for fresh cabbage, which needs a little more.
INGREDIENTS
1 glass of sterilized cabbage (800 g fresh)
1 teaspoon of ground carraway seeds
1-2 tablespoons of lard (if possible, oil)
50-70 g of bacon
1 white onion
1 tablespoon plain flour
sugar, vinegar to taste
salt to taste
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