pointed cabbage stew

Ingredients for 6 servings:

• 2 pointed cabbages
• 1 ½ kg potatoes
• 1 kg rib(s), thick – cut into 3-4 pieces at the meat counter
• 3 onions
• 60 g butter
• 3 cubes of stock
• salt and pepper
• 1 tbsp sugar
• 3 sausages (Mettwurst)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

even better than grandma’s!

First, place the thick rib in a large pot and just cover with water. Add the stock cubes and a finely diced onion and bring everything to a boil. Cook the meat over medium heat until tender. After about an hour of cooking, cut the cabbage into strips. Peel and dice the potatoes. Add both to the pot. Heat the butter in a pan over low heat. Dice the two remaining onions, fry in the butter until golden brown, and add to the stew. When the meat is tender after about 90 minutes of cooking, remove it from the pot with a fork and let it cool slightly on a plate. Then remove the bone and cut the meat into small cubes. Meanwhile, purée the stew slightly with a potato masher or an immersion blender; it should still be somewhat chunky. Season to taste with sugar, pepper, and salt. The stew tastes best if you add two or three Mettwurst sausages after mashing.