Stilton with White Cabbage

The deboned stilt is singed over the flame, salted, peppered and browned in hot fat. The chopped onion is stewed in the fat until translucent and sprinkled with paprika. Add the crushed garlic cloves and tomato puree, as well as the stilt and stew in the covered saucepan. The white cabbage is steamed in the rendered bacon with the addition of a little water. When the stilt is half-soft, add it to the cabbage and continue steaming both together. Thicken with flour mixed in sour whipped cream and boil repeatedly.

Our tip: Use bacon with a fine, smoky note!

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