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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Something I've been making for years. If you don't like carraway seeds, use something else-lemon thyme would be good. Ingredients:
1 tablespoon oil or 1 tablespoon butter or 1 tablespoon bacon grease |
1 small onion, finely diced |
2 slices bacon, diced |
1/2 small cabbage, finely shredded |
1 tablespoon sugar |
1 tablespoon white wine vinegar |
1 teaspoon caraway seed |
1 teaspoon chicken stock powder |
2 tablespoons water (approximately) |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
2. Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
3. Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
4. Stir through the chopped parsley and serve.
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