Cabbage Patties on Summer Salad

Liter. Peel and finely dice the shallots. Cut the bacon also finely into cubes. Melt the butter in a frying pan. Sauté the bacon and shallot cubes over medium heat until lightly browned. Gently squeeze the sauerkraut and add to the bacon and shallot mixture. Add flour, egg and egg yolks to a large enough bowl.

Season with pepper. Cut the Romadur into small cubes and mix well with the remaining ingredients.

Heat the oil in a frying pan. Form 8 balls of the sauerkraut mixture on the spot, flatten them a little bit and put them into the hot oil. Roast the patties over medium heat for about 4 minutes on each side until golden brown and serve with summer salad (see following recipe).

Clean and rinse all lettuce and radishes. Coarsely pick lettuce, drain well or even better spin dry. Cut radishes into thin slices. For the vinaigrette, whisk vinegar, mustard, a quart each of salt and sugar, and pepper in a baking bowl until smooth. Gradually fold in the oil. Mix all prepared ingredients with the vinaigrette and serve in portions or on a large platter with the cabbage patties.

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

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