Rahmwirsing

 Source.

• 1 kg Savoy cabbage
• 2 onions
• 200 g bacon
• 250 ml stock (chicken or beef)
• 80 ml milk
• 1 tblsp. flour
• 1 tblsp. butter
• 100 ml cream
• salt 
• pepper
• nutmeg

Chop the onions finely, and cut the bacon into thin strips. Wash the cabbage. Then, quarter the cabbage, remove the stem and shred it. Melt the butter in a deep pot and cook the onions until transparent. Add the bacon and cook a few minutes. Then, add the cabbage and mix to coat. Add the stock, cover and steam for ~15 minutes until the cabbage is soft. Finally, stir the flour into the milk and stir the mixture into the cabbage. Quickly bring to a boil, remove from heat and stir in the cream. Season with salt, pepper and nutmeg.