Smoked Meat with Potato Cabbage

For the smoked meat, first peel and slice the potatoes, chop the bacon and onion into small cubes and slice the raw smoked meat.

Heat the butter in a pan, fry the bacon and onion until golden, stir in the pressed garlic and leave to cool slightly.

In the meantime, peel and core the apple, cut it into slices and mix well with the sauerkraut, the onion-bacon mixture, the slices of potato and the spices.

Then fill half of this cabbage into an ovenproof dish, layer the slices of smoked meat on top and cover with cabbage again.

Finally, pour white wine and soup over it and steam in the oven preheated to 180 °C for 1 to 1 1/2 hours until soft.

Arrange the smoked meat in the middle of a warmed serving dish, surround with the potato cabbage and decorate with the peeled, halved eggs.

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