Cut savoy cabbage into pieces and cook in a large saucepan with clear soup until tender. (Make cabbage leaves very soft.) Make potatoes with the peel.
In the meantime, dice 2 onions, sauté in butter on 2 or automatic cooker 4 to 5 until golden. Then put aside.
Peel potatoes, coarsely chop savoy cabbage leaves. Put both together through a meat grinder (medium disk). Melt butter in saucepan, heat cabbage-potato mixture and sautéed onions in it, season with pepper, salt and smoked salt.
Finely dice onions and bacon, fry together in a little bit of butter until golden brown. Serve the cabbage and strawberry vegetables, spread the onions and bacon evenly on top, and drizzle a little melted butter over the top.
Serve with pork ribs, selchkaree meat loaf and belly, respectively.
By Silvia Gehrke, Lübeck
from Hamburgische Electricitätswerke Ag
Our tip: Use bacon with a strong flavor – this will give this dish a special touch!