John Myers
Carrots – Savoy Cabbage Stew
The perfect carrots – savoy cabbage stew recipe with a picture and simple step-by-step instructions.
- 750 g Kassler
- 375 g Potatoes
- 300 g Carrots
- 750 g Savoy
- Salt pepper
- 3 Bay leaves
- 6 Juniper berries
- 10 Peppercorns
- 1 bunch Flat leaf parsley
- Bring the bay leaves, juniper and peppercorns and 1 liter of water to the boil.
- Wash the meat, add it and cook covered for approx. 1 hour.
- Peel and wash the potatoes and carrots.
- Cut the carrots into thick slices.
- Cut the potatoes in half.
- Clean and wash the pork sausage and cut into wedges.
- Add the potatoes and vegetables to the meat approx. 20 minutes before the end of the cooking time.
- Remove the meat, allow to cool a little, remove from the bone and cut into slices or pieces.
- Season the stew with salt and pepper.
- Arrange carrot and savoy cabbage stew with the meat on plates and garnish with chopped parsley.
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