Red cabbage stew

Ingredients for 4 servings:

• 1 head of red cabbage
• 8 m.-sized potatoes
• 4 slice(s) pork belly (belly meat)
• 1 small onion(s)
• 1 bay leaf
• 3 carnations
• e.g. salt and pepper
• some clarified butter
• e.g. broth or vegetable stock cubes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with belly meat

Quarter the red cabbage, remove the stalk, and cut the quarters into strips. Dice the peeled potatoes. Cut the pork belly into strips. If desired, cut the slices lengthwise once first. Dice the onion and fry in a little clarified butter. Add the red cabbage and fry briefly. Add the potatoes and pork belly and top up with hot stock until everything is covered. Add the bay leaf and cloves (or use a spice ball if desired). Cook the stew until tender, then season with salt and pepper. For the stock: We make our own stock powder, but a vegetable stock cube also tastes good.