1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. 2. Drain and reserve. 3. Heat the butter in a heavy ovenproof casserole dish. 4. Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg. 5. Cut meat into thick slices and place on the bacon and onion mixture. 6. Add wine and beef stock. 7. Bring to a boil and simmer for 1 hour. 8. Add a layer of cabbage Leaves, cover tightly. 9. Simmer very gently for another hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
