Beer Cheese Loaf on Creamed Cabbage

For the beer cheese loaf on creamed cabbage, boil the potatoes until soft and peel. Press through a potato ricer or mash in a blender. Cut beer cheese and toast into small cubes and mix them with sour cream. Sauté onion in oil until light, add bacon and fry briefly.

Mix all ingredients in a bowl and season to taste. With wet hands form small loafs from the mass and flatten them, fry in a pan in a little oil or butter until golden brown. If the mixture is too soft, you can add some breadcrumbs. For the creamed cabbage, cut the cabbage into small cubes or strips and boil briefly in salted water. Drain well, melt butter in a saucepan and sauté cabbage briefly, add cream and boil down until creamy. If necessary, add soup or water if it needs to cook longer until soft. Season to taste with salt, pepper and nutmeg. Arrange the creamed cabbage on a plate and arrange the beer cheese loaves on top. Sprinkle with finely chopped chives or basil as desired.

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