Bavarian beer herb
When I was still living in Bavaria, I once cooked a recipe from my ex-mother-in-law, which is called Bavarian beer herb. It tasted very good to Bavarian delicacies, such as Hax'n, Leberkäs', Weißwurscht, Gickel (chicken), etc.
For the cabbage you need a medium sized head of white cabbage, 2 onions, 100 g bacon cubes, butter for frying, salt, black pepper, a little cumin, 1/2 liter light beer and 1/4 liter water, 2 tablespoons flour, pinch of sugar, something Vinegar.
Wash the cabbage, halve it, trigger the stalk and cut the cabbage into thin strips. Peel the onions, cut into small pieces and mix with the bacon cubes, place in a saucepan and roast until translucent. Add the cabbage, season with salt, pepper and cumin and sauté until it collapses.
Swallow the beer and add 1/4 liter of water and cover with soft cover. Then dust the flour, bring to the boil and season to taste with sugar and vinegar.
