Schlabberkappes (Cabbage With Gravy)

• 2 lbs potatoes, floury (mealy)
• 1 1/2 lbs cabbage
• 1 onion
• 4 1/2 ounces bacon, cubed
• 2 tablespoons flour
• 2 ounces butter
• 1 cup beef stock
• 1 tablespoon distilled vinegar
• 2 tablespoons pepper, ground
• 2 tablespoons salt
• 1 teaspoon sugar

1. Skin and cube potatoes, cover with slightly salted water and cook until nearly mushy. Remove from heat, but don't discard the water!
2. Saute onions and bacon (small cubes, about 1/4 inch) with the butter, then stir in the flour. Gradually pour in the stock, bring to a boil, then add in the potatoes with the remaining liquid. Add pepper, vinegar and sugar and as much additional salt as you like. The gravy should be sweet, sour and salty.
3. Dump the cabbage into the gravy, bring to a boil and remove from heat. The cabbage should not be cooked but only blanched. Try again whether you should add some more vinegar, sugar or salt.
4. Serve immediately with meatloaf or meatballs.

potatoes, cabbage, onion, bacon, flour, butter, beef stock, distilled vinegar, pepper, salt, sugar

Taken from www.food.com/recipe/schlabberkappes-cabbage-with-gravy-393251 (may not work)