Preserved Cabbage

For the pickled cabbage, remove the stalk from the cabbage leaves, wash, cut into fine strips. Cook cabbage in boiling salted water for 10-15 minutes until tender, strain, squeeze. Melt butter, sweat flour in it, fry onion, add parsley and pour soup. Whisk until smooth, season with salt, pepper and marjoram, simmer on low heat for 8-10 minutes.

Add cabbage, and continue cooking in flour-butter mixture for up to half an hour. Cut bacon into small cubes, fry in a separate pan until crispy and add to cabbage. Add the garlic clove and season the preserved cabbage with salt and pepper.

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