Summary

Ingredients

• 1 kg savoy cabbage, cleaned, finely chopped
• 1 onion (s), chopped
• 1 piece (s) bacon, fat, approx. 00 g
• 250 ml meat broth
• 75 ml milk
• 1 tablespoon flour
• 1 teaspoon butter
• 100 ml cream
• salt and pepper
• nutmeg
• Baking soda

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Instructions

1. Brown the onion, finely chopped bacon and butter in a saucepan over medium heat.
2. Add the chopped savoy cabbage, top up with the hot meat stock and let everything steam until soft.
3. To make it easier to digest, I add a pinch of baking soda to the cabbage.
4. Mix the flour with the milk until smooth and add to the cooked cabbage. Bring to the boil briefly. Season with pepper, salt and nutmeg to taste. Finally, pull the cream under the finished, no longer boiling vegetables.
5. Serve with boiled potatoes and coarse bratwurst or other pan-fried meat.