Pointed cabbage stew with Pinkel

Ingredients for 2 servings:

• 1 head of pointed cabbage
• 300 g potatoes
• 1 onion(s)
• 1 clove(s) garlic
• 2 sausages (pine sausages)
• 1 tbsp caraway seeds, freshly ground
• 1 tbsp mustard seeds, freshly ground
• 1 tbsp oil
• ¾ liter broth
• Salt and pepper from the mill

Instructions

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

Pointed cabbage has a much more delicate flavor than white cabbage, which is why I only use that. Perhaps someone could persuade me to use savoy cabbage, but pointed cabbage is better. Just a heads-up. Quarter the pointed cabbage, remove the stalk, chop it finely, and set it aside on a deep plate. Cut the potatoes into small cubes (approx. 10 mm each). Dice the onion and garlic into tiny cubes. You’ll need a very sharp knife to avoid tears. Remove the skins from the Pinkel sausages and chop the contents into small pieces. Heat oil in a sufficiently large pot, briefly sauté the onion and garlic cubes, then add the diced potatoes and the finely chopped Pinkel sausage and fry briefly. Deglaze with hot stock and simmer for 5 minutes. Then add the finely chopped pointed cabbage. Grind the caraway seeds and mustard seeds on top and stir through. Simmer everything for another 10 minutes. Season with salt and pepper to taste. If you don’t like caraway, use double the amount of mustard seeds.