Rinse the large leaves from the cabbage, cut the thick stems a little flatter. Bring plenty of salted water to the boil and blanch the cabbage leaves in it for 4-5 minutes. Drain, rinse with cold water and dry.
Clean the mushrooms (if possible only with kitchen paper), clean and cut into slices. Clean and rinse the spring onions, cut the white part into fine slices. Cut the bacon into small cubes. Heat in a frying pan until the fat is rendered.
Add the spring onion rings and sauté briefly. Add the mushroom slices with a little butter to the other ingredients in the frying pan. Stir-fry at high temperature for 6-8 minutes, season with pepper and lightly season with salt (be careful – the bacon is already salty!). Stir in the chopped parsley, wrap the quantity in the cabbage leaves, tie with spaghetti and simmer in a little clear soup for about 20 min.
Serve with the braising liquid as a sauce, accompanied by boiled potatoes or mashed potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!