Stuffed Cabbage with Bacon

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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