Stewed sauerkraut in German

If the cabbage is cut larger, then it must be chopped with a knife before stewing. Cut the onion into thin half rings. In a deep thick-walled frying pan, melt the butter. Fry the onion in oil until golden brown, but so that it does not burn. Add cabbage and half a cup of water to the onion, cover the pan with a lid and simmer for 1.5-2 hours on low heat. Stir occasionally and add water (boiling water from the kettle) if it has evaporated. After an hour, add cumin (no more than a quarter of a teaspoon), you do not need to salt the cabbage. Try for hardness – if the cabbage is soft, tender, then it is ready. If it crunches, simmer for another 15-20 minutes. If desired, you can also pepper it. Bon appetit!