Blanch eight beautiful savoy cabbage leaves in salted water. Cut the rest of the cabbage into cubes, steam with onion until half cooked, season well. Steam half of the pancetta.
Roast the potato cubes in the fat, add to the vegetable mixture, fold in the crème fraîche and place two strips of bacon crosswise in the ladle. Put the savoy cabbage leaf in it, there should be a nice edge hanging in over it. Then put in the quantity and close, following overturn.
Peel the carrots and parsley roots and cut them into thin slices. Sauté them in a saucepan with a little butter, sprinkle with bouillon cubes and extinguish with water. Then place the heads on top and put them in the heated stove at 180 °C for about 14-18 min. Pour the stock over them from time to time and sprinkle the chopped parsley over the vegetables before serving.
Our tip: Use bacon with a subtle smoky note!
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