Cabbage with Quince in Bavarian Style

Ingredients

• 0.5 head white cabbage (about 1 kg)
• 1 quince
• 1 Carrot
• 2 Spring Onions
• 2 tbsp butter
• 150 ml vegetable broth (or meat broth)
• 50 ml Apple Juice
• Salt
• ground caraway
• Cayenne pepper
• freshly chopped parsley (for garnish)

Instructions

1. 1.

   Clean the cabbage, remove the tough stem and cut into pieces. Grate, wash, peel, halve, core, and chop the quince into small pieces. Peel and finely dice the carrot. Wash, trim, and slice the spring onions into thin rings. Sauté these together with the cabbage, quince, and carrot in hot butter for a short time. Deglaze with broth and add the juice. Season with salt, caraway, and cayenne pepper, cover, and simmer gently for about 20 minutes; add more broth if needed.

2. 2.

   Finally season with lemon juice, salt, and cayenne pepper, sprinkle with parsley, and serve.