- 1/4 of a smallish green cabbage (hard core removed), sliced
- 80 grams of double cream
- Salt to taste
- Water, to cook the cabbage in
- 3-4 strips of bacon (not too thin)
- 50 grams of butter
- 2 cloves of garlic
- Pinch of nutmeg
- Pinch of pepper (black)
- 3-4 cheeses, including Parmesan (here I use one slice of German butter cheese per person, 2 slices of smoked Gruyere per person, 1/2 cup of P per person for the sauce)
- 1/4 to 1/3 cup of Parmesan as a topping, shaved or grated
- (Optional: a sprinkle of fresh herbs)
Cut the cabbage into thin slices.
Three cheeses for the sauce. Grated Parmesan (also tastes good flaked).
Cut bacon into thin strips.
Keep some shredded/flaked/shaved Parmesan for later.
- Cut the small green cabbage into quarters, and cut out the woody core
- Then cut it into thin slices (like on the photo above)
- You can now transfer it into a pot of salted water and boil the cabbage until it is no longer hard, but not too soft
- While the cabbage is boiling, prepare the ingredients for the sauce
- Cut the bacon into small strips
- Chop the garlic, obtain salt, pepper, nutmeg
- Get the butter and the double cream ready
- Shred or flake the cheese
- After the cabbage has been boiled to the desired consistency, drain it through a strainer/sieve (you may want to catch the salt water for drinking or for use in a broth)
- Now get a frying pan and fry the bacon until slightly crispy
- Then drain the bacon fat
- With the bacon still in the pan, proceed to add the garlic and the butter and fry at medium heat for a short time
- Then add in the double cream and stir until dissolved
- Now add the cheeses, the spices, salt to taste and stir until you have a nice creamy thick sauce
- Now put the cooked cabbage onto a plate.
- Then pour the finished sauce over top of the cabbage.
- Sprinkle the shredded or flaked Parmesan (and optionally: the herbs) over the cabbage with sauce, and enjoy!