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pointed cabbage stew with cheese

updated

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Ingredients for 6 servings:

  • 600 g pork neck
  • 250 g vegetable onions
  • 40 g butter
  • Caraway seeds
  • salt and pepper
  • ½ liter meat broth
  • 1 pointed cabbage (approx. 1.25 kg)
  • 400 g potatoes
  • 200 g cheese (Holland semi-hard cheese)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the meat and onions into small pieces and sauté for about 15 minutes. Season, pour in the broth, and bring to a boil. Simmer for another 15 minutes. Chop the cabbage and potatoes and add to the meat. Cook for another 15 minutes. Dice the cheese, fold in, and let it melt slightly. Season again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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