Savoy cabbage and mushroom stew

Ingredients for 4 servings:

• ½ savoy cabbage
• 200 g bacon
• 250 g mushrooms
• 2 onions
• 2 cloves garlic
• 1 kg potatoes, floury
• 3 handfuls of mushrooms, dried
• 700 ml tomato puree
• 1 liter wild mushroom stock
• 1 handful of tomatoes, small
• salt and pepper
• Thyme
• marjoram
• rosemary
• 1 bay leaf
• 2 juniper berries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Dice the bacon and fry in a large pot. Quarter the mushrooms and add them to the crispy bacon. Dice the onion and garlic cloves and add them to the mushrooms once they’ve browned. Peel and dice the potatoes. Sauté for about 5 minutes, then add the stock. Cut the savoy cabbage into bite-sized pieces, halve the tomatoes, and add them to the stew. Add the crumbled dried mushrooms, tomato puree, and herbs to the pot and simmer for 30-40 minutes.