Ingredients

• 1 1/2 pounds beef brisket
• 1 large head cabbage
• 1 tablespoon margarine
• 8 ounces bacon, cooked and cubed
• 1/2 cup sliced onion
• 3 bay leaves
• salt and pepper to taste
• 1 pinch ground nutmeg
• 1 cup red wine
• 1 cup beef stock

Instructions

1. 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.
2. 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.
3. 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.