Portions: 4

Ingredients:

• 1 white Onion
• 1 (head of) cabbage
• 70 g sugar
• 1 tsp. of caraway seeds
• 60 g butter
• 750 g pasta
• 1 bunch of parsley
• Salt
• Pepper
• 1 clove of garlic

In our recipe we add garlic, but the original Sacher recipe does not provide garlic, but instead savory bacon. We leave the decision to your taste.

Preparation:

Cut the cabbage (white, without stalk) into squares, cut onion finely and chop garlic. Let the sugar and the caraway caramelize in a big pot. Now add the half of the butter, the onion and the garlic, stir. Add the cabagge, salt and stir again. Let it steam for about 30 minutes with a closed lid.
Bring sufficient water to a boil, add salt and cook the pasta until al dente. Strain, rinse in cold water and allow it to drain well. Chop parsley. Mix the pasta with the cabbage and stir. Add the rest of the butter and season with parsley and pepper. Serve while still warm.