Schafuul ungerenander met Schälreinder – stew, savoy cabbage with potatoes and spare rib meat

Ingredients for 4 servings:

• 700 g potatoes
• 800 g savoy cabbage
• 700 g spare ribs
• 1 liter of water
• Salt and pepper, black from the mill
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 40 minutes

Boil the spare ribs in salted water for about 90 minutes until tender. In the meantime, peel and dice the potatoes, and place them in water to prevent them from browning. Remove the leaves from the savoy cabbage. Remove any thick ribs or wilted parts from the savoy cabbage leaves. Cut the prepared leaves into small pieces (approx. 2 x 2 cm), wash, and drain. As soon as the meat is tender, remove it from the stock, remove it from the ribs, cut it into small cubes, and keep warm. Add the potatoes to the stock and boil for 10 minutes. Then add the savoy cabbage and simmer for a further 40 minutes. Then roughly mash it. Mix the meat with the vegetables and season everything with salt, pepper, and nutmeg. Plate up and serve.