Hainewalder savoy cabbage stew

Ingredients for 4 servings:

• 1 large pork knuckle(s), uncured
• 1 large head of savoy cabbage
• 1 large onion(s)
• ¼ celery root
• 2 m.-large carrot(s)
• 1 thin leek(s)
• 5 m.-sized potatoes
• 5 juniper berries
• 8 peppercorns
• 5 allspice berries
• 2 m.-large bay leaves
• 1 tsp caraway seeds
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

a hearty soup with pork knuckle

Place the pork knuckle in a pot with approximately 1.5 liters of water. Peel and dice the onions and root vegetables, and add them to the pot. Season with peppercorns, allspice, 1 teaspoon of salt, juniper berries, and 2-3 bay leaves. Simmer the pork knuckle gently for 1-1.5 hours, depending on its size, until tender. Wash, peel, and dice the potatoes. Wash the savoy cabbage and trim the leaves along the stalk. Use the inner leaves for the stew. The larger outer leaves can be used to make savoy cabbage rolls, for example. Remove the leaf stems and cut the savoy cabbage into thin strips. Remove the cooked pork knuckle from the pot. Strain the broth through a sieve into a bowl and then pour it back into the pot. Remove the meat from the bone and cut into small pieces. Use more or less rind and fat to taste. Cook the potatoes in the broth for about 10 minutes. Add the savoy cabbage and caraway seeds and cook until the vegetables reach the desired degree of tenderness. Add the meat and season with salt and pepper. The stew tastes even better reheated the next day.