Season ready-to-fry poultry with salt, season with pepper and roast in lard on both sides in hot frying pan. Remove the stalk from the vegetables and cut them into leaves. Rub the casserole with lard, fill half of the cabbage, put sliced onions and bacon cubes in between. Cover with the rest of the cabbage onions and bacon cubes. Season carefully with salt and season with pepper, add bay spice and bouquet of herbs on top. Add clear soup only if necessary, approx. for old winter vegetables. Close the lid. This is done by mixing 1 tablespoon of flour with cold water and using it to seal the pot airtight, but leaving an air hole for the escaping steam. Cook in the oven at 180-200 degrees for 3-4 hours. If necessary, put an asbestos plate under the stew. It is allowed to shake the dish, but never open it, because then the steam and aroma are lost at the same time. Serve with fresh potatoes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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