Bamberg Cabbage Roast

Remove the outer leaves from the cabbage head. Remove the stem with a sharp kitchen knife, then blanch the cabbage head in boiling hot water for 10 min. Drain in a sieve. Carefully remove 3 large leaves from each serving, chop the remaining cabbage.

Heat 2/3 of the lard in a saucepan. Sauté the onions, pork and mince in it. Mix with the chopped cabbage, season with caraway, salt and pepper. Pour in the wine and simmer for 10 minutes.

Grease a gratin dish and spread it with 2 cabbage leaves each. Pour the stewed mixture into it, cover with the remaining bacon slices. Put the remaining lard in flakes on top.

Cook the Bamberger Krautbraten in the heated oven at 225 °C for about 45 minutes.

Our tip: Use bacon with a strong flavor – this will give this dish a special touch!

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