Roasted White Cabbage

Clean and rinse the cabbage head. Then divide into eighths and cut out the stalk. Now cut the cabbage into leaves.

Cut the dried meat or cabanossi into slices.

Heat clarified butter in a large frying pan and fry the cabbage in it in portions, turning to the other side. Remove the cabbage from the frying pan and brown the cabanossi or dried meat in the frying fat. Add all the cabbage repeatedly and season with salt, pepper and caraway seeds. Roast everything on low heat for 5 min. Turn to the other side from time to time. In the meantime, blanch (scald) the tomatoes, peel and cut in half. Remove the wedge-shaped stalk

and cut into eighths. Deglaze the cabbage with water and crème fraîche. Stir in the paradeis pulp. Now stir in the tomatoes and steam the whole thing for about 2 min at mild heat. Then thicken the dish with sauce thickener. Finally, season with salt, pepper and thyme.

seasoning. Long-grain rice is suitable as a side dish.

Tip: Instead of clarified butter, you can also use butter in most cases.

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