Cabbage soup à la Kräuterjule

Ingredients for 2 servings:

• 1 small head of white cabbage
• 1 large onion(s)
• 2 carrots
• 3 large potatoes
• 1 tbsp, leveled flour
• 500 g pork belly
• some marjoram
• n. B. Salt
• n. B. Caraway
• 2 shots of oil
• n. B. Vegetable broth, granulated
• 1 liter of water
• Parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Add the pork belly to the water, add salt and vegetable stock, and marjoram if desired, and cook until soft. Peel the potatoes, then add them and cook until soft. Quarter the cabbage head and remove the stalk, then cut or grate it into small pieces (strips). Clean the carrots and cut into small pieces. Peel the onion and chop roughly. Sauté the cabbage, carrots, and onions in a pan with the oil until they release browned flavors. Dust with a little flour and then add to the pot with the meat and the soft-cooked potatoes. Now add the caraway seeds. Simmer everything for another 10-15 minutes, then serve. Garnish with parsley. Savoy cabbage can be used instead of the cabbage, and the pork belly can be omitted. It also tastes delicious with just the oil.