Remove the outside leaves from a cabbage which then should weigh about 1 1/2 lb., and drop it into boiling water, salted.
After the water has started boiling again, let it continue for 5 minutes, and then take the blanched cabbage out.
Now put in layers into a saucepan the blanched cabbage and the same weight of apples, cut in rounds.
Add salt and pepper to each layer.
In a frying-pan, fry 5 oz.
of diced green bacon.
Sprinkle the cabbage and apples with the fat rendered down, and finally throw in the diced bacon itself.
Simmer all together in the saucepan very gently, covered with a lid, for 1 1/2 hours, and serve very hot.
It may alternatively be done in the same way in a fireproof dish in the oven.