Chinese Cabbage Pan with Fleckerln

For the Chinese cabbage pan, first cook the patties in salted water according to instructions until al dente. Drain, rinse with cold water and leave to drain.

In the meantime, trim the Chinese cabbage, i.e. remove the coarse outer leaves and the stalk, cut the leaves into strips. Finely dice the onion. Fry the bacon cubes in some hot fat, add the minced meat and season with Worcestershire sauce, salt and pepper. Roast until the meat is cooked. Remove from pan and keep warm.

Add a little fresh oil and sauté the onions briefly in hot fat. Sprinkle in a pinch of sugar, let it caramelize and add the sliced Chinese cabbage. Stir and season with salt and pepper. Steam in its own juice until al dente, adding a little water or beef broth only if needed. In the end, the Chinese cabbage should be rather dry. Now mix in the Fleckerl and minced meat and season the Chinese cabbage pan again.

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