Moravian cabbage There is nothing like traditional Moravian cabbage, which goes great with any meat! Try it with duck, pork belly or kebab specialties.
Grate the cabbage into fine noodles. Do not forget to cut out the stem! Put in a large pot and cover with water. Add salt, cumin and cook until soft. Melt the lard in a pan and fry the finely chopped onion until golden brown. Once the cabbage is cooked, add the onions to the cabbage and stir. Thicken with flour as needed. You can whisk the flour sideways in a cup and then pour it into the cabbage to avoid lumps. Bring to the boil and season with vinegar and sugar.
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