Krautbratl

Ingredients for 4 servings:

• 2 rolls (wheat rolls)
• 1 small head of white cabbage, approx. 800 g
• 1 onion(s)
• 150 g smoked belly (marbled pork belly)
• 1 tbsp butter
• 5 tbsp broth
• 3 eggs
• Salt and pepper, white
• Nutmeg, grated
• Lemon(s) – peel, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a simple farmer’s meal from Bavaria

Soak the rolls in water as you would for meatballs and squeeze dry. Quarter the cabbage, removing the stalks and any wilted leaves. Wash the quarters, pat dry, and finely grate. Chop the onion and dice the pork belly. Melt half the butter in a large pan. Fry the onion and bacon over medium-low heat until translucent. Add the cabbage and stock, cover, and sauté for about six minutes until almost cooked, stirring occasionally. Let cool slightly in a bowl. Add the rolls, eggs, salt, and spices, and mix. Transfer to a gratin dish, cut the remaining butter into pieces, and spread over the roasted cabbage. Place the dish in a cold oven (middle rack). Preheat oven to 200°C (180°C fan/gas mark 4). Bake the roasted cabbage for about 40 minutes. It goes well with boiled potatoes.