John Myers
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Boiler Meat with Pointed Cabbage
The perfect boiler meat with pointed cabbage recipe with a picture and simple step-by-step instructions.
- 400 g Pointed cabbage, cut into strips
- 200 g Kasseler neck / comb, diced
- 50 g Juniper Belly Meat
- 50 g Smoking, cut into pieces
- 120 g Potatoes, diced
- 1 piece Red peppers
- 2 piece Onions, eighth
- 1 bunch Parsley
- 1 piece Boquet Garni [juniper berries, bay leaves, caraway seeds, cloves]
- 1 tsp Garlic spice
- 40 g Butter
- 0,1 l Vegetable stock
- 1 pinch Pepper salt
- 2 l Water
Boiler meat:
- Cut the vegetables and meat into small pieces and fry them briefly in the pan with the butter. Then boil the contents of the pan with the stock and the water in a suitable saucepan / kettle for 10 minutes and season with the Boquet Garni and the individual spices and let it steep for another 5 minutes. The taste is best when the stew is reheated
Use:
- As a filling main course at lunchtime.
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