Savoy cabbage and potato pot with smoked Mettenden

Ingredients for 4 servings:

• 750 g savoy cabbage
• 300 g sausages (smoked Mettenden)
• 50 g smoked bacon
• 300 g potatoes
• 1 pinch of allspice
• 1 pinch of nutmeg, freshly grated
• some caraway
• Bay leaf
• 1 tsp pepper, whole black grains
• 1 tsp savory, shredded
• 1 m.-sized onion(s)
• 3 tbsp chicken stock, concentrated
• Salt
• 1 shot of balsamic vinegar
• 1 tsp sugar

Instructions

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

Finely dice the bacon and fry in a sufficiently large pot (approx. 3 l). Cut the mettenden sausages into the thinnest slices possible, sauté them in the bacon with the finely chopped onion, allowing the onions to just turn light brown. When the mettenden sausages are translucent, gradually add the savoy cabbage, cut into strips, to the pot over a sufficient heat and stir until all the cabbage has been incorporated. Add the sugar and balsamic vinegar. Grind the pepper, dried savory, a piece of bay leaf (about the size of a 5-cent piece), and caraway seeds in a mortar and pestle. Add them to the pot along with the allspice, salt, and grate in a little nutmeg. Now deglaze with about 100 ml of water and the concentrated chicken stock. Add the potatoes, cut into 2 cm cubes, stir carefully, and reduce the heat. Simmer with the lid closed for 25 – 30 minutes over low heat, stirring gently 1 – 2 times.