John Myers
Hearty Savoy Cabbage Pot
The perfect hearty savoy cabbage pot recipe with a picture and simple step-by-step instructions.
- 1 half head Savoy cabbage fresh
- 1 pack Soup vegetables
- 4 size Potatoes
- 3 tablespoon Oil
- 100 g Bacon cubes
- 1 liter Good meat broth **
- 1 Tablespoon (level) Ground caraway
- Salt and pepper
- 1 bunch Chopped parsley
- 1 bunch Nutmeg
- Remove the stalk and the thick leaf veins from the savoy cabbage, then cut into small pieces suitable for stewing; Wash, clean and chop soup vegetables and potatoes.
- Heat the oil in a sufficiently large saucepan and fry the ham cubes in it until they start to get crispy. Add the savoy cabbage and fry, turning occasionally, until it too begins to brown. Now add the soup vegetables and sweat them briefly with them. Add the potatoes, season with salt, pepper and caraway seeds and pour in enough meat stock ** until everything is just covered; if the broth is not enough, you can add a little water.
- With the lid on, cook the stew over a mild heat for about 25 to 30 minutes. Then fold in the freshly chopped parsley, season with a touch of nutmeg and serve.
- ** for the meat broth: beef soup – basic recipe … I always have such broths in the frozen stock, from beef, chicken, lamb or game, with and without pieces of meat. This savoy cabbage stew also tastes very good when made with just a vegetable broth. You can then add a sausage to it.
- Bon appetit!
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