Zubereitung

1. 1

   Quarter the white cabbage, cut out the stalk and shave the quarters finely or cut them into fine strips.

2. 2

   Cut the smoked bacon into small dice, peel the onion and cut it into fine strips.

3. 3

   Heat the clarified butter in a wide pan, render the bacon in it and sweat the onion strips over a medium heat until translucent.

4. 4

   Sprinkle in the sugar and let it caramelise to a light brown, stirring, then add the cabbage and sweat it briefly until it collapses.

5. 5

   Deglaze with the white wine vinegar, pour in the beef stock and add the caraway seeds, the bay leaf and the salt.

6. 6

   Put the lid on and braise the cabbage over a low heat until tender, stirring occasionally and adding a little more stock if needed.

7. 7

   Remove the bay leaf and reduce the cabbage uncovered over a medium heat until hardly any liquid is left in the pan.

8. 8

   Season the Bayrisch Kraut with salt, pepper and, to taste, another splash of vinegar.