Savoy cabbage stew

Ingredients for 4 servings:

• 1 head of savoy cabbage
• 5 small potatoes
• 1 can of lard, approx. 400 g
• 2 tsp, heaped Chinese spice
• 2 pinches of cayenne pepper
• 2 tsp, leveled nutmeg powder
• 1 ½ liters vegetable broth
• 2 tbsp, sautéed caraway seeds
• e.g. salt and pepper
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Trim and wash the savoy cabbage, remove the stalks, and cut the cabbage into 1-3 cm pieces. Place the savoy cabbage in a large bowl with a sieve in it and pour boiling water over it until it is completely covered, and let it steep for about 5 minutes. Depending on the amount of chopped cabbage, you may need to do this in two batches. Then sieve the cabbage, drain the water, and place the cabbage in a saucepan. Add the stock and, if necessary, top up with water until the cabbage is about 1 cm high. Bring everything to a boil for 12-15 minutes, then simmer over low heat. As soon as the stock starts to simmer, add the pork and the potatoes, cut into 2 cm pieces. When the cabbage is still slightly crunchy, turn off the heat. Taste and adjust the seasoning before serving.