Food and amounts for 6 servings:

 

1kg cabbage
200g smoked bacon
100g onions
40g carrots
40g parsnip
40g parsley
40g celery
200g meat juice or broth
15g salt
3g pepper
1g clove

 

Preparation:

 

1 kg cabbage is cleaned, washed and divided into 6 equal parts.

 

Add onions to a frying pan and cooked until they are soft. Thinly sliced bacon is then fried in the same pan where you had add the chopped onions. Add the vegetables and herbs which are cut into thin pieces, followed by the broth and finally the pieces of cabbage.

 

They are given in several boils, and then insert in the oven at 185F or 350C, adding some salt for taste, pepper and cloves for flavor and fragrance.  Baked for about 20 minutes or until most of the excess moisture is evaporated.

 

You can serve with sour cream and polenta

 

 

 

 

Bibliography
Gourmet literary album - Bucharest 1982
Gourmet literary album  Bucharest 1972
Cookbook - Didi Balmez,Technical Publishing, Bucharest 1978
Cookbook - Bucharest 1960