Remove the stalk and the thickest leaf veins from the savoy cabbage, cut the rest into narrow strips and crosswise again so that small "spots" appear.

Fry the bacon with the butter in a sufficiently large saucepan, add the onion and when it has turned translucent, add the savoy cabbage. Sauté briefly, then pour in the stock, season with pepper, salt and the jalapeno cubes (a teaspoon. Caraway seeds are not to everyone's taste) and cook the vegetables with the lid on for about 15 minutes over a mild heat.

Refine with cream and reduce a little, then season with freshly grated nutmeg and serve.

We had a herb cake with fine muscat sauce and jacket potatoes.