Viennese Style Cabbage

Quarter cabbage, wash, cut finely, heat water with salt and caraway seeds.

Wash, peel and dice the potatoes and steam with the cabbage in the salt-cumin water until soft, then strain.

Peel and finely chop the onion. Fry in heated butter, add flour and roast until golden brown.

Pour a little water into the preserves, add cabbage and potato slices, boil everything well.

Season cabbage with peeled, pressed bone garlic and pepper.

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