Cabbage Vegetables

For the cabbage, blanch cabbage leaves in boiling salted water until firm to the bite (briefly boil over) and rinse in ice water. Cut out the rather firm stalk, chop, boil with cream, salt, pepper and a little nutmeg until soft and mix (as a binder).

Cut blanched cabbage leaves into desired size and heat with the cabbage puree. Season the cabbage with caraway seeds (against flatulence) and garnish with roasted bacon cubes.

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