Zucchini à la cabbage

Zucchini à la cabbage is – according to my observation – very tasty side-dish with three benefits: 1) is not so flatulent like cabbage 2) for the preparation you usually need twice less time and 3) you can enjoy it like a main course.

Ingredients:

1 bigger zucchini
1/4 cup vinegar
1/4 cup water
1 tbsp sugar
1 tsp salt
1 tsp caraway seeds
1 tsp fresh chopped dill (optional – not for those who don’t like dill)
1 tbsp vegetable oil
1 bigger onion (chopped)
3 slices bacon (chopped)
1 bigger potato (fine shredded)

Directions:

1. Peel zucchini and scrape (coarse) directly into the pot.

2. Add water, vinegar, sugar, salt, caraway seeds, dill and cook for 5 minutes.

3. In the meantime roast bacon on the pan with oil and add chopped onion (just to light brown colour).

4. Add bacon and onion to the zucchini.

5. Thicken with fine shredded potato and cook shortly.