Remove outer leaves and stalk from cabbage head. Shred the rest with a cabbage slicer or cut into fine noodles.
Boil in salted water, strain and drain well.
Chop bacon very finely or mince. Sauté butter and bacon until light, stir in flour and sauté briefly.
Pour in hot beef broth and cook, stirring constantly with a whisk, until liquid thickens slightly. Add cabbage, season with garlic, salt and pepper and bring to the boil again.
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