Grandma's creamed savoy cabbage

Ingredients for 4 servings:

• 1 kg savoy cabbage, cleaned, finely chopped
• 1 onion(s), chopped
• 1 piece(s) bacon, fattier, approx. 100 g
• 250 ml meat broth
• 75 ml milk
• 1 tbsp flour
• 1 tsp butter
• 100 ml cream
• salt and pepper
• nutmeg
• Baking soda

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Lightly brown the onion, finely chopped bacon, and butter in a saucepan over medium heat. Add the chopped savoy cabbage, top up with the hot meat broth, and simmer over moderate heat until soft. For better digestibility, I add a pinch of baking soda to the cabbage. Mix the flour with the milk until smooth and add to the cooked cabbage. Bring to a boil briefly. Season with pepper, salt, and nutmeg. Finally, stir the cream into the cooked vegetables while they are still not cooking. Serve with boiled potatoes and chunky bratwurst or other pan-fried meat.