Minced bacon medallions on pointed cabbage

Name: Minced bacon medallions on pointed cabbage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 2 Onions; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 TEASPOON dried thyme; 8 discs Bacon; 2 TABLESPOONS Oil; 1 (approx. 1 kg) Head pointed cabbage; 3 Tomatoes; 20 g Butter or margarine; 100 ml Vegetable broth; 150 g Fresh cream; 7-10 Tbsp Herbs; 8 wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
2 Onions
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 TEASPOON dried thyme
8 discs Bacon
2 TABLESPOONS Oil
1 (approx. 1 kg) Head pointed cabbage
3 Tomatoes
20 g Butter or margarine
100 ml Vegetable broth
150 g Fresh cream
7-10 Tbsp Herbs
8 wooden skewers

Directions

1
Soak rolls in cold water. Peel and finely dice the onions. Knead minced onions, half of the onions, squeezed roll and egg. Season with salt, pepper, paprika and thyme.
2
Form 8 medallions from the minced dough. Wrap 1 slice of bacon around each medallion and pin it with a wooden skewer. Heat oil in a pan. Fry the medallions for 10-12 minutes at medium heat.
3
Turn it over once in a while. Clean and wash the cabbage and cut into wide strips. Clean, wash and cut the tomatoes into pieces. Heat the fat in a pot. Fry the remaining onion and cabbage.
4
Deglaze with stock and cook for 5 minutes. Add crème fraîche and tomatoes and simmer for another 3 minutes. Season to taste with salt and pepper. Arrange the pointed cabbage and the chopped medallions on a plate.
5
Garnish with herbs as desired. Boiled potatoes taste good with it.