Stöckelkraut

Remove the top layer of cabbage leaves. Cut the cabbage into wedges of a diameter of about 3 centimeters, remove the coarse stalks and put them in a pan.

Season with salt, pepper from the sugar, grinder, caraway and a little vinegar. Sprinkle with melted lard and cook in the oven until the cabbage has taken on a light color. Then add vegetable stock and white wine, cover and stew until tender.

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