The slices of meat are pounded, salted, peppered and briefly fried in a little oil, then removed and set aside. In the oil is now fried the chopped onion and sprinkled with paprika. The slices of meat are put back, turned in the fat and the white cabbage cut into finger-width strips is added. Add the smoked meat, pour a little water on it and stew until soft. Arrange on a platter and serve with crispy bacon.