(Revised recipe, original in Krapfen cookbook from 1839) Cut out the outer leaves and the stalk, then cut the cabbage leaves into very fine strips. Sauté the onions in butter, add the cabbage and dust with flour. Pour in the cow’s milk and sauté for ten minutes. Add sugar, mustard, dill and caraway seeds. On a large fire, stir the liquid. After ten min. the cabbage is firm to the bite and ready to serve as elegant greens.