PREPARATION

  1. Cut the cabbage into quarters and cut the hard stalk out diagonally.
  2. Cut the pieces into wide strips of 2 cm.
  3. Heat the oil in a frying pan and gently sauté the onions. Add the white cabbage gradually and let the cabbage shrink slightly while stirring.
  4. Also add the caraway seeds, thyme and mustard.
  5. Add freshly ground black pepper to taste and pour in the stock.
  6. Gently simmer the white cabbage with the lid slanted on the pan for 15-20 minutes.
  7. Roast the almonds and pine nuts in a dry frying pan until they colour a little and start smelling good.
  8. Then put them on a plate to prevent them from burning.
  9. Mix the nuts through the white cabbage just before serving.

Serve with bread.