Savoy cabbage with smoked pork

Ingredients for 4 servings:

• 800 g savoy cabbage
• 4 m.-sized potatoes
• 4 slices of smoked pork, comb, approx. 150 g each
• 1 cup sour cream
• 1 tbsp cornstarch, or flour
• some oil
• 400 ml meat broth
• salt and pepper
• nutmeg
• coriander
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Quarter the savoy cabbage and then cut into strips, removing the stalks. Peel the potatoes and dice them. Heat a little oil in a large pot, sear the smoked pork slices for about 2 minutes on each side, then remove from the pot and place on a plate. Sauté the savoy cabbage in the same pot for about 5 minutes, stirring well and reducing the heat. The savoy cabbage will lose more than half its volume. Deglaze with stock, stir in the diced potatoes, and add the smoked pork slices. Cover and simmer gently for 20 minutes. Stir in the sour cream. Stir in the starch or flour dissolved in cold water, bring to a boil, and thicken to taste. Season to taste with a little salt, pepper, nutmeg, coriander, and a pinch of sugar. Tip: We cut the savoy cabbage and potatoes rather coarsely so that they can still be chewed a little. The dish can easily be frozen in portions and reheated.