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Savoy cabbage among each other

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Ingredients for 4 servings:

  • 500 g potatoes, peeled and cut into small cubes
  • 500 g pork neck
  • 1 large savoy cabbage, cut into 3 cm long strips
  • 1 liter of water
  • some salt
  • some black pepper, ground
  • some nutmeg, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rhenish specialty

Boil the pork in salted water for about 20-25 minutes until tender. In the meantime, prepare the vegetables. Once the meat is tender, remove it from the stock, cut it into small cubes, and keep it warm. Add the potatoes to the stock and simmer for 15 minutes. Add the savoy cabbage and simmer for another 10 minutes. Add the meat, bring everything to a boil briefly, and season with salt, pepper, and nutmeg. Serve with fresh rye bread and butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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