In a saucepan melt 1 tbsp light butter and 150g bacon strips, add cabbage alternating with minced meat. The last layer is cabbage. Sprinkle 2 tsp of fondor and add 2-3 cups of water. Close the pot tightly and cook at moderate temperature for 1 hour. Cook. Add water if necessary.
Add light sauce: melt 1 tbsp. butter, add 1 tbsp. flour. Pour in the clear soup of the finished cabbage, bring to a boil, add chopped parsley and nutmeg, perhaps season with a little fondor. Serve with potatoes.
From the recipe collection of Andreas Kohout
Our tip: Use a deliciously spicy bacon for a delicious touch!