Potato and savoy cabbage stew

Ingredients for 4 servings:

• 500 g smoked pork (boneless neck)
• 2 onions
• 400 g potatoes
• ½ head of savoy cabbage (approx. 500 g)
• 2 tbsp oil
• 1 tsp caraway seeds
• some pepper
• 1 liter vegetable broth
• 300 g carrot(s)
• ½ bunch chives
• 30 g horseradish (or 4 tsp table horseradish, jar)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with smoked pork

Dice the smoked pork into approx. 1 cm cubes. Peel and finely dice the onions. Peel and wash the potatoes, and dice into approx. 1 cm cubes. Clean the savoy cabbage, cut into eighths, and remove the tough stalk. Cut the savoy cabbage into approx. 1 cm wide strips. Lightly fry the meat in hot oil in a pan, then remove. Add the potatoes, savoy cabbage, and onions to the frying fat and fry. Season with caraway and pepper. Add the vegetable stock and meat and bring to a boil. Cover and simmer over medium heat for 30 minutes. Clean and peel the carrots, and dice them into approx. 1 cm cubes. Add to the stew 15 minutes before the end of cooking. Cut the chives into rolls. Peel and grate the horseradish. Season the stew with salt and pepper, if desired. Serve sprinkled with horseradish and chives.