Boil plenty of water in a large saucepan with iodized salt and spices.
Boil the cabbage with the stem for 10 minutes on low heat, then remove and drain.
Soak the bread roll in water for 20 min. Now squeeze out the liquid well. Finely dice bacon and onions, fry in butter and cooking oil, mix with minced meat, bread, chopped parsley and season well.
Remove the stem from the cabbage in a cone shape, then pull out the heart leaves. Make sure that the head of cabbage holds together well.
Put the minced meat mixture into the cabbage heart, close it with some heart leaves, tie it with spaghetti. Place the cabbage head with the opening facing down in a buttered casserole dish with a higher edge.
Surround with halved tomatoes, sprinkle thyme, fine garlic cubes, iodized salt and pepper, pour beef broth and cover with aluminum foil. Cook in the preheated oven on the bottom rack (E: 200 C/G: level 3) for 90 minutes. Cut the cabbage head into pieces and serve with the tomato sauce. Serve with fresh white bread.
Our tip: Use bacon with a fine, smoky note!
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