Schlodderkappes (white cabbage stew)
Although served at other times of year, this dish is commonly eaten on Christmas Eve, as it is so simple. It can be made the day before, as warmed up it tastes even better.
750 g potatoes
1.5 kg white cabbage
1 bay leaf
some caraway seeds
100 g streaky bacon
salt and pepper to taste
1 ring of blood sausage (which is a bit like British black pudding)
Peel the potatoes and cut them into cubes. Wash the cabbage and cut the leaves into strips. Layer the potatoes and cabbage alternately into a pot and boil with 3/4 litre of water, the bay leaf and caraway seeds.
Cut the bacon into small strips and fry these in a pan. Slice the onion, add to the bacon and fry gently until soft. Remove these from the fat and add to the cabbage and potatoes; mix well and season with salt and pepper to taste. Slice the blood sausage, dip both sides of each slice into flour and fry without burning. Put the cabbage mixture into a warmed serving dish, put the sausage pieces on top and finally pour the fat from the frying pan over everything.