Savoy cabbage, grandmother's style

Ingredients for 3 servings:

• 4 m.-large onion(s), white
• 100 g bacon, streaky
• 500 g potatoes, mainly waxy, approx. 5 large
• 400 g bratwurst, coarse, fresh
• 1 head of savoy cabbage, approx. 1.5 – 1.8 kg
• 30 g margarine
• 300 ml vegetable broth or chicken broth
• 2 tsp lemon juice, possibly also lemon zest
• Salt and pepper, black, from the mill
• possibly nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

A large pot with a capacity of at least 7 liters is required for the stew. Finely dice the onions and bacon, and cut the potatoes into 1 cm cubes. Remove the sausage meat from the casing and divide the meat into 10 portions each, forming them into small dumplings. Remove the outer leaves from the savoy cabbage head and remove the strong ribs. Roll up the savoy cabbage leaves and cut into fine strips. Quarter the savoy cabbage head, remove the stalk, then use a large knife to cut fine strips from the head and remove any larger pieces of ribs. Fry the onions and bacon in the margarine over medium heat until the onions are translucent. Deglaze with chicken stock and lemon juice and/or zest. Arrange the potato cubes on top. Place the sausage dumplings on top and season generously with pepper. Arrange the savoy cabbage on top, starting with the dark green leaves, and fill the pot. Season generously with salt and pepper and put the lid on. Important: Do not press down too hard, or it will burn. A 7-liter pot will hold about 3/4 of the savoy cabbage; the rest can be added after about 10 minutes of cooking, once the cabbage has shrunk slightly. After about 20 minutes of cooking, stir everything together and simmer over low heat for another 20 to 30 minutes, until almost all of the liquid has evaporated. Stir thoroughly every 10 minutes. Only then add nutmeg, if desired, and season again with salt and pepper.