Neulerchenfeld Cabbage Fritters

First remove the stalk from the cabbage head, then separate the cabbage leaves from each other, cut out the ribs and finally finely chop the cabbage. Place the chopped cabbage in a large bowl, salt vigorously, mix well and leave covered until the cabbage begins to “sweat”. Thoroughly squeeze out the excess water. Heat clarified butter in a saucepan, sprinkle with sugar and caramelize. Sauté the chopped onion in it, add the cabbage, season with salt and pepper, cover and steam for a good 1/2 hour until soft, adding a little beef stock if necessary. In the meantime, cook the Fleckerln in salted water until al dente, strain and rinse with cold water. Then add the Fleckerln to the cabbage, mix well and let it steam briefly. Finally, season again with salt and freshly ground pepper and serve with green salad.

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