(Recipe #32, page 58)
Cut and prepare the cabbage as described above, but omit the wine and sugar. Any side dishes will do.
Cooking time [same] as for red cabbage.
A second method of preparation: Layer the sliced cabbage with black cumin and cook until tender in a generous amount of boiling water with fat and salt. Then mix some flour with vinegar and stir it in thoroughly to thicken the cabbage a bit. Black cumin is not to everyone’s taste.
Translated by David Green.