Dice the bacon and leave it in the saucepan. Add the minced meat, fry until it becomes crumbly. At the same time, peel and dice the onions. Fry briefly. Clean and wash the savoy cabbage and cut into large pieces. Wash, peel and cut the potatoes into small cubes. Add both to the meat and onion mixture. Add the water and milk, crumble the stock cube on top and dust the nutmeg over it. Then put the lid on and cook for 25 to 30 minutes without stirring.
Incidentally, scald the tomatoes, peel them and cut them into cubes or eighths. Stir into the stew at the very end. If you want, you can use the potato masher to pound the contents of the pot beforehand. Season with salt and sprinkle with parsley.
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