pointed cabbage and pear stew

Ingredients for 4 servings:

• 1 ¼ liters vegetable broth, cold, preferably homemade
• 1 onion(s), white
• 1 onion(s), red
• 2 Cabanossi
• 1 pear(s)
• 4 potatoes, floury
• ½ pointed cabbage
• some chili
• some cayenne pepper
• some pepper
• 2 tsp olive oil
• 4 juniper berries
• 4 allspice berries
• some caraway
• some fennel seeds
• 1 star anise
• 1 carnation(s)
• some bay leaves
• 1 pinch of cinnamon
• possibly salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

quick and easy, perfect for autumn and winter

Add the not-too-finely chopped onions, the sliced ​​Cabanossi, the finely chopped pear, some chili, cayenne pepper, and a pinch of cinnamon to the still-cold broth, and bring to a boil. Add the juniper berries, allspice berries, fennel seeds, bay leaves, caraway seeds, star anise, and the clove in a tea infuser (using the tea infuser saves me the endless trawling around for spices later). Rinse the unpeeled potatoes, add them to the broth, and cook until soft. When the potatoes are tender, remove them from the broth. Add the pointed cabbage, cut into approximately 3 x 1.5cm strips, to the broth. Peel the potatoes and mash them with the olive oil until smooth. Remove the spiced tea infuser from the pot and stir the mashed potatoes into the broth until you have a nice, creamy stew. The pointed cabbage leaves should still have some bite. If necessary, season with salt and pepper.