Meat: Meatloaf with Savoy Cabbage

1. Cut half of the fat bacon into thin slices and the other half into small cubes. Peel and dice the onion and garlic.
2. Finely grate the boiled potatoes.
3. Heat a pan and leave the bacon in it until the bacon cubes are slowly turning brown. Add half of the onion cubes and let them turn slightly translucent.
4. In a large bowl, mix well the minced meat with the grated potatoes, the eggs, the spices, the diced garlic and the bacon and onion mixture. Do not add the skimmed fat, but save it. Please do not use a mixer, as this would destroy the meat structure. It works best with your hands.
5. Season the meat mixture with marjoram, salt and pepper.
6. Shape the mixture into a loaf and coat it with the sliced ​​bacon.
7. Place in a baking dish with a lid and spread the remaining onion cubes around it. Drizzle the roast with the drained fat, close the lid and fry the roast for about 30 minutes at 200 degrees in the preheated oven.
8. Remove the lid and fry for another hour. In between, baste with the leaked gravy.
9. Remove the meatloaf from the sauce, cut into slices and keep warm. Pass through the sauce and season with a little cream and, if necessary, thicken with a little cornstarch.

the savoy cabbage

1. Remove the individual leaves from the savoy cabbage and blanch them in a large saucepan with boiling water for about 3 minutes, take out, remove the stalk and cut the leaves into large pieces.
2. Melt the lard in a saucepan and fry the peeled and diced onions and garlic cloves.
3. Add the savoy cabbage pieces and slowly steam them until soft. Add a little water if necessary.
4. Now puree the vegetables with the magic wand. Season with nutmeg, granulated vegetable stock, salt, pepper and possibly sugar and refine with cream.
5. * Link to spice mixes: Granulated vegetable broth