Simple pointed cabbage stew

Ingredients for 3 servings:

• 2 onions, approx. 400 g
• 6 small potatoes, approx. 350 g
• 1 small pointed cabbage, 1000 g
• 500 ml vegetable broth or meat broth
• 2 slices of smoked pork
• 1 tbsp mustard
• 1 tsp, heaped marjoram, shredded
• 2 pinches of caraway powder
• ½ tsp, leveled lovage powder
• Pepper, white
• 1 tbsp, heaped margarine for frying
• Stock powder, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Remove the outer leaves and stalk from the pointed cabbage, then cut into thumb-thick strips. Peel and dice the onions, peel the potatoes and cut into small cubes, and do the same with the smoked pork. Heat the margarine in a large pot, add the diced onions, and fry until translucent. Add the diced potatoes and fry for 5 minutes, stirring occasionally. Then stir in the pointed cabbage and fry for 5 minutes. Make sure nothing sticks to the bottom of the pot. Pour in the vegetable stock and mix in the seasonings. Cover the pot and simmer for 10-15 minutes, stirring occasionally. When the vegetables are almost tender, add the smoked pork. Replace the lid and let everything simmer for five minutes. Season the pointed cabbage pot and adjust the seasoning if necessary. For big eaters, this makes two servings.