- Chop the cabbage and transfer it to a Dutch oven - add water, kraut juice and simmer - sauté onion, add aromatics and mustard - add all this to the cabbage and stir to mix well
– in a small skillet melt butter, stir in the flour to create roux - add the roux to the cabbage and cook few more minutes
- with crusty bread - as a side to grilled meats - perfect with pierogi - for breakfast topped with egg