I have never had this in Germany at any restaurants but it is a nice change form sauerkraut and fried cabbages. It is rather easy to make and takes very little time and uses ingredients very typical in the American kitchen.
Cut the cabbage in quarters and salted in slated water until barley tender.
Cut in shreds or shop removing the tough portions. Using the cabbage liquid prepare the brown sauce.
3 tablespoons butter
1 onion minced
4 tablespoons four
2 cups vegetable sauce
Heat butter in a 2 quart saucepan and when hot and bubbling add the onion. Saute slowly, stirring until the onion turns a deep golden brown. Sprinkle four over the onion. Keep stirring until the four becomes golden brown. Add the 2 cubs of cabbage water and whisk until smooth. Season with salt and pepper, Add the cabbage and cover and simmer for 5 to 10 minutes.