Savoy cabbage stew with Pinkel and bacon

Ingredients for 4 servings:

• 1 savoy cabbage, medium-sized
• 500 g potatoes
• 3 sausages (pine sausages)
• 200 g smoked belly, cooked
• 1 onion(s), diced
• 2 cloves garlic, finely chopped
• 10 g ginger, finely chopped
• 1 liter broth, concentrated
• 1 tbsp caraway seeds, ground
• 1 tsp ground pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quarter the cabbage, remove the stalk, and chop finely. Peel the potatoes and cut into 1 cm cubes. Dice the onion, and finely chop the garlic and ginger. Pierce the Pinkelwurst sausages with a potato skewer and soak them in hot water, but do not let them boil. Excess fat will render out. Dice the belly bacon (smoked and cooked ready-made), cutting the fattier bottom half even smaller. Heat it in a pot and melt it over low heat. When the bacon is lightly browned, add the lean half of the belly bacon and the diced onion and sauté. Then add the garlic and ginger. Briefly fry the potato cubes. Add the finely chopped cabbage and pour in the broth. Don’t use more than three-quarters of a liter at first. You might not need the rest, depending on how thin or thick you like your stew. Add the ground caraway and pepper and stir. You can skip adding salt, as the broth is salty enough. Simmer for 15-20 minutes. Squeeze the defatted chickpeas out of their skins and add them to the stew 5 minutes before the end of the cooking time, then mix everything together.