Northern Europe Favourite
This pops up in Germany and Poland where cooked white cabbage is much more popular and not just for coleslaw! This is a lovely way to cook white cabbage: traditionally it’s a baked dish but stir-frying is a quick and fresher tasting alternative.
If you are fond of caraway seeds, add a spoonful at the end for an authentic touch.
It’s lovely with sausages but eat it with anything you like or just on its own.
- 1 medium-large onion, diced
- 2 tablespoons oil
- 3-4 rashers of streaky bacon
- 1-2 dessert apples, peeled, cored and chopped
- Approximately half a white cabbage, outer leaves & tough stalks removed, finely sliced (around 200g prepared weight)
- 3 tablespoons cider vinegar
- Freshly ground black and ground white pepper
- Leaves stripped from 2-3 small sprigs of thyme
- 1 teaspoon caraway seeds, optional
Fry the onions slowly in 1 teaspoon oil with the bacon, adding the apple after 5 minutes. Once soft and just beginning to turn golden, add the cabbage.
Stir fry for a minute or two, add the vinegar and season with pepper.
Continue to cook until the cabbage is soft and beginning to turn golden and the vinegar has evaporated. Scatter with caraway seeds if using.
Serve immediately on warmed plates.