Munsterland Hunter’s Cabbage

In a shallow saucepan, leave out the bacon and fry the onion cubes, then add the vinegar, apple slices and salt. Stir everything well.

Add the white cabbage and cook for another 20 minutes, stirring.

Finally, sprinkle the flour and pour the soup until a light sauce is formed.

Season to taste with salt and freshly ground pepper.

Serve with boiled potatoes and bacon pancakes.

Brought into Mm format by Herbert Schmitt (2:2446/430.7)

Our tip: Use a deliciously spicy bacon for a delicious touch!

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