Savoy cabbage mix

Ingredients for 4 servings:

• 1 head of savoy cabbage, approx. 1.5 kg
• 1 slice(s) beef (beef leg slice)
• 5 m.-sized potatoes, floury
• 1 onion(s), if you like 2
• 250 g bacon, diced
• 1 liter of water
• 2 sausages (Mettwurst or Cabanos
• Salt
• pepper
• 1 tsp lovage, dried

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with beef shank

Bring the beef shank to a boil in a large pot with 1 liter of water (no more, otherwise the stew will be too watery). Skim off any foam with a slotted spoon until the water is fairly clear, then simmer over low heat. Peel the onion and dice it, peel the potatoes and slice it thinly. Cut the savoy cabbage into strips (remove the stalk) and place them in a large sieve with about 2.5 liters of boiling water, then let it drain. This removes the bitterness. Add the onion, savoy cabbage, and potatoes to the pot with the shank and mix well. Bring to a boil with a little salt and lovage. Stir well again and then simmer on low heat with the lid closed for at least half an hour, until the potatoes and savoy cabbage are tender. In the meantime, cut the Mettwurst sausages into small slices and fry the bacon cubes. When everything is cooked, remove the shank and chop it into small pieces (discard any fat, bones, or any overly stringy parts). Mash the savoy cabbage and potatoes thoroughly with a potato masher until well blended. If it’s too watery, skim off some of the water with a ladle. Add the shank meat, the Mettwurst slices, and the fried bacon and stir to combine. When the sausages are hot, season to taste with pepper and, if desired, more salt and lovage. Tip: If you want to omit the bacon and/or Mettwurst, you can stir in 1-2 tablespoons of oil at the end to enhance the flavor.