John Myers
Contents
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Ingredients
The broth
- 300 g Finely diced potatoes
- 2 Cracker easy / Schüblinge easy
- 1 teaspoon Caraway seeds
- Nutmeg
- 300 g Kassel comb with bone
- 1 Diced onion
- 2 Bay leaves
- 4 Allspice grains
- 4 Juniper berries
- Pepper from the grinder
- 1 teaspoon Dried Maggi herb
- Little salt because Kasseler is already salty
Instructions
- Wash the smoked pork and simmer for 30 minutes with the onion and the spices until the meat is soft, the meat simply has to come off the bone.
- During this time, remove the outer leaves from the Brussels sprouts, cut the roses in half, peel the potatoes and cut into cubes.
- Now pour the broth through a sieve if the bones from the smoked ham have boiled off and sort out the spices. Now add the cabbage, the potatoes and the caraway seeds to the hot broth and let everything cook until soft.
- During this time loosen the meat from the bone and cut into pieces, set aside, dice the crackers and fry until crispy in the pan without adding any fat.
- Now season again, add the crackers and meat cubes, sprinkle with nutmeg and let it taste good.
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 8.3gProtein: 3.7gFat: 0.4g
