Roman Style Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small white cabbage
- 100 g bacon, streaky, diced
- 0.5 liter ½ meat broth or vegetable broth
- 100 g parmesan, rated
- 2 tablespoon butter
- 1 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Cut out the cabbage stalk and cut the cabbage into fine strips. Bring to the boil in the meat stock and then simmer for about 15 minutes over low heat.
- Then drain the cabbage and collect the broth. Squeeze the cabbage in portions in a cloth so that it is dry (if necessary, you can let it drain in a sieve for about 10 minutes).
- Drain the butter in a pan, then add the diced bacon and fry. Add the cabbage and slowly fry on all sides. For larger quantities, proceed in portions. The cabbage should stay firm to the bite and only be lightly browned. If the fat runs out, keep adding a little meat stock. In no case should it burn.
- Then arrange the cabbage in a bowl and sprinkle with the grated parmesan. Then pour the cinnamon over it.
- Serve immediately - a delicious experience.
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