Cut the white cabbage into strips. Make in the sikomatik in about 6 min. Then take out. Drain.
Melt butter in a saucepan, add onion cubes, caraway seeds and finely diced bacon. Sauté well. Then add the flour and make a roux. Dilute with a little water.
Add the cabbage and stir. Add some crème fraîche or possibly sour cream or crème fraiche. Season with salt and you’re done!
Goes well with chops, ribs, etc.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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