Cabbage pie with bacon

Cooking

Step 1

1. Disassemble the cabbage into leaves. Boil water in a large wide saucepan, add a little salt. Lower the cabbage leaves and cook for 5 minutes. With a slotted spoon, transfer to a bowl of cold water. Dip the red cabbage leaves into boiling water and cook for 8 minutes. Transfer to a separate bowl with cold water. * Cabbage leaves are transferred from boiling water to cold water to stop the heat treatment process. The leaves will be soft, elastic and strong at the same time. 2. Select the 12 largest red cabbage leaves. Cut out the thick middle without cutting the sheet all the way through. Cover the leaves with cling film and lightly beat off. Set aside. Cut the remaining leaves of red and white cabbage into very thin strips. 3. Cut the bacon into small cubes. Peel the onion and cut into thin half rings. Heat up the pan. Fry the bacon for 12 minutes, until cracklings form. Transfer it to a separate plate, and fry the onion in the melted bacon fat, 4 minutes. 4. In a large bowl, toss shredded white and red cabbage, onion and bacon. Salt, pepper to taste. 5. Grease a wide saucepan or dish with high edges with butter. Lay 6 red cabbage leaves on the bottom so that they cover the sides and slightly overlap each other. Spread the stuffing over the leaves. 6. Lay the remaining cabbage leaves on top. Cover with a buttered plate of a suitable size. Press firmly and drain the released liquid. Put under oppression in the refrigerator for 2 hours. Cabbage pie can be served cold or heated in the microwave.