Cabbage Head

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!

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