GERMANY
- 1 kg Savoy cabbage, leaf ribs and stalk removed, cut into strips
- 250 g onion, sliced thin
- 150 g pancetta / speck, cubed small
- 30 g butter
- 30 ml wine
- 5 salt
- 5 g black pepper
Gently fry the fatty cubes of bacon until they begin to release their fat, add the butter and onions. Sauté for five minutes.
Add remaining bacon cubes, increase heat, fry until the onion starts to take on colour at the edges.
Add the cabbage, stir and cook for 5 minutes.
Deglaze with wine, cover and cook over a medium heat until the cabbage is al dente.
Season and serve with potatoes and sausages.
Indigenous Ingredients
Savoy Cabbage
Speck