first, cook the beef. - in case you do not know how to, her's how you do it:
clean and wash soup green, coarsely chop them.
rinse and pat dry beef put greens, water and some bay leaves and peppercorns into pot bring to boil, add beef (some people put it all into cold water - you can do that as you may)
water should just about cover beef.
bring to boil again, remove foam from surface so stock does not turn cloudy reduce heat to soft boil, do not cover completely with lid now add salt and simmer for about two hours cabbage boil water with salt and baking soda, cook cabbage until leaves are soft drain some people just chop the cabbage coarsely, add some butter and nutweg..and leave it at that some peel and chop onion, fry bacon and onion sprinkle with some flour, sweat flour and add some of the beef water or cabbage water (I add a bit of cream, too)
keep stirring to make smooth sauce Horsereadish sauce Get a fresh, crisp root cut off ends, peel and grate horseradish now, there are two ways you can do it:
when radish has been grated, use chopping knife to really get radsih fine put into bowl, add sour cream (rich!)
some dijonb mustard, salt, pepper, stir...
thats it now for the other sauce:
put butter into pan, add horseradish, sprinkle with flour, sweat lightly add meat stock, some cream, cook until thickended season with salt, white pepper, to taste now comes the nice part prepared serving dish(es)
place cabbe on serving dish, ladle sauce (made with onion and pork belley) over cabbage, slice beef, place on platter with cabbage serve the sauces separately.
Yes, I know - a lot of work - and I only do this once or twice during the winter - but it is worth it!
