Ingredients (for 4 people)
- 1 white cabbage
- 1 onion
- 2 tablespoons clarified butter
- 4 potatoes
- 2 tablespoons flour
- 2 dl stock
- 200 g unsliced raw bacon
- 1 bunch parsley
Method (Preparation time: 30 minutes, recipe takes approx. 1 hour)
Separate the leaves of the white cabbage and cut away the thick ribs. Boil the leaves for a short time before removing and cutting into thick strips. Finely chop the onions and steam them in the heated butter. Now add the cabbage strips and steam them also. Peel the potatoes, halve then thinly slice them, add them to the cabbage and steam them too. Sprinkle with flour and baste with stock. After 30 minutes cooking time, cut the raw bacon into coarse strips and cook them also for a further 10 minutes.
Finely chop the parsley and sprinkle over the dish before serving.
Because of the seasonal harvest periods for different varieties of cabbage and potato, this dish used to be eaten by farming families as a main meal mostly during the coldest seasons of the year.