Savoy cabbage and cheese stew

Ingredients for 4 servings:

• 500 g potatoes
• salt and pepper
• 1 bell pepper(s), yellow
• 2 onions
• 1 kg savoy cabbage
• 400 g smoked pork, boned cutlet
• 1 tbsp oil
• 500 ml vegetable stock
• 1 bunch of chives
• 150 g processed cheese (45% fat)
• Nutmeg, freshly grated
• 50 g cream

Instructions

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

When you need something quick, soup is just the thing.

Peel and wash the potatoes, halve them, and boil them in salted water for about 15 minutes. Quarter the bell pepper, remove the seeds, and cut them into small pieces. Cut the onions into wedges. Quarter the cabbage and remove the tough core. Cut the cabbage into strips and the smoked pork into cubes about 2 cm in size. Heat the oil in a large pot. Brown the smoked pork and onion wedges in it, then remove. Drain the potatoes and fry them with the bell pepper and cabbage in the hot frying fat for about 5 minutes. Season with salt and pepper. Deglaze with stock. Add the smoked pork and onions, bring the soup to a boil, and simmer for about 5 minutes. Cut the chives into rolls. Melt the cheese in the soup and add the chives. Season the soup with nutmeg, refine it with cream, and season again to taste. Serve in portions. Serve with pretzels.