Birgy's pointed cabbage stew with fresh, coarse bratwurst

Ingredients for 4 servings:

• 1 head of pointed cabbage, fresh
• 300 g potatoes
• 4 sausages, fresh, coarse
• 750 ml vegetable stock
• 125 g bacon or bacon cubes
• 1 m.-large onion(s), white
• Margarine or clarified butter for frying
• salt and pepper
• Marjoram, ground
• allspice powder
• Rosemary, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Stew, Westphalian, with bratwurst, good home cooking

Peel, dice, and wash the potatoes, then boil them in plenty of lightly salted water. Quarter the pointed cabbage, remove the stalk, and cut into fine strips. Wash and drain well. Peel, wash, and roughly dice the onion. Heat the fat in a large pot, briefly sauté the diced onion and bacon, then add the cabbage and sauté. Top up with vegetable stock, add the raw bratwurst, and cook over medium heat for about 15-20 minutes. Drain the potatoes, add them to the cabbage, season with salt, pepper, and spices to taste, and serve hot.