Stuffed Cabbage with Bacon

Remove the outer, hard blettr from savoy cabbage heads that have not grown too tightly. Rinse the savoy cabbage heads well. Add to boiling salted water and cook for about 5 minutes (until they are no longer stiff). On a colander, rinse with cold water and drain. Prepare a filling from the sausage meat, chopped onion sauteed in butter and spices, parsley, egg and bread roll soaked in water. Push the savoy cabbage heads a little bit apart. Put them in a dish on bacon slices and cover them with clear soup or water. Cover with a lid, steam completely or finish in a hot pan. Thicken the sauce with starch and add the whipped cream. When serving, surround the vegetables with the bacon slices and pour the sauce over them.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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