1 head white cabbage or early cabbage, depending on the season

Spot

1 medium onion (white)

Vegetable oil (neutral in taste, e.g. sunflower or rapeseed oil)

Garlic

Caraway (coarsely ground)

Sugar

Greissler's 4-herb salt

Pepper

Apple cider vinegar

Bacon cubes

Cut the cabbage head in half and remove the stalk. Remove the outer leaves. Cut the cabbage into squares of about the same size as the patties will be when cooked. This is about 1×1 cm. The reason for the same size is that if the cabbage and the noodles are similar in size, the dish will be homogeneous.

Peel the onion and cut into medium-sized cubes. Put the oil in a (not too small) pan and cook the onion in it until translucent. Add 1 tablespoon of sugar and caramelise. Briefly fry the caraway seeds and crushed garlic. Deglaze with a splash of apple vinegar and add the cabbage). Season the cabbage with the 4-Herb salt from the Greisslerin seasoning.

• Add the cabbage and steam on medium heat until soft. With early cabbage this only takes 10-15 minutes, with white cabbage it can take up to 30 minutes. Stir from the bottom every now and then to prevent the cabbage from sticking.

• Once the cabbage has been steamed until soft, you can now mix the Fleckerl and the cabbage. Season with pepper and garnish with fried bacon cubes if desired.

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