1 large head cabbage
1 tablespoon margarine
8 ounces bacon, cooked and cubed
½ cup sliced onion
3 bay leaves
salt and pepper to taste
1 pinch ground nutmeg
1 cup red wine
1 cup beef stock
Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg. Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.