Plunged Cabbage

For the rumpled cabbage, chop onion and bacon into small cubes and fry briefly in a pan.

Drain the sauerkraut, add to the pan, stir well with the bacon and onions and pour on a little water. Cook for about 20 minutes.

Boil potatoes in salted water, peel and slice. Cut the smoked meat into slices.

Grease the baking dish with butter and sprinkle with breadcrumbs. Layer sauerkraut, cubes of smoked meat and potato slices alternately in the dish – the top layer should be sauerkraut. Pour the sour cream evenly over it. Bake in the preheated oven at 180 °C for about 30 minutes.

Sprinkle the overturned cabbage with chopped parsley before serving.

Preparation Tip:

Season the toppled cabbage with a little cumin to taste.

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