Put the meat and the beans together in cold water in a saucepan. Cook for about 1 hour until soft. Season the clear soup with salt and pepper. Clean the celery, white cabbage, carrots, leek, onion and potatoes, add them to the clear soup and cook until soft. Take out the meat, cut it into slices and put it into a wide baking dish. Add the vegetables and the clear soup.
Cut the bread into 1/2 cm slices, spread with butter and garlic. Sprinkle with cheese.
Next, place the bread slices on top of the vegetable-meat mixture in the baking dish. Cook in the middle of the oven heated to 250 °C for 5-10 minutes until gratinated.
Good for using up leftovers.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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