- 150 grams marbled Bacon
- 2 tablespoons Lard
- 1 small head Green cabbage (About 1 kg)
- 500 grams tomatoes
- 600 grams Swiss chard
- 1 White roll
- 3 sprigs fresh thyme
- 1 egg
- ¼ teaspoon ground Mace
- freshly ground black peppers
- 100 grams shallots
- ⅛ liter Vegetable broth
- 1 tablespoon Tomato paste
Cut bacon into cubes. Heat 1 tablespoon of lard in a roasting pan and cook bacon until crispy, remove to a bowl.
Bring a large pot of salted water to a boil. Cut off cabbage stalk in a wedge-shaped manner and cook cabbage in hot salted water. Gradually separate 8 leaves. Rinse in cold water and flatten thick veins.
Rinse tomatoes and swiss chard. Blanch tomatoes briefly in hot water, peel. Cut off swiss chard stems. Blanch leaves briefly, drain well. Blanch chard stems for 1-2 minutes, drain and chop.
Soak bread in cold water. Chop thyme leaves finely. Combine squeezed bread with thyme, chopped chard stems, bacon and egg, season with nutmeg and pepper.
Spread mixture onto prepared cabbage leaves, top each with 3 chard leaves and roll up.
Heat remaining lard in a roasting pan and brown rolls on all sides. Dice tomatoes coarsely, taking care to remove stems. Peel and quarter shallots.
Add broth, tomato paste, tomatoes and shallots to the pan and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
Season sauce with salt and pepper. Arrange rolls on plates and drizzle with sauce, serve.