John Myers
Ingredients for 4 servings:
- 1 swede(s), approx. 1 kg (swed cabbage)
- 2 onions
- 20 g margarine
- 15 g flour
- ¾ liter meat broth, hot
- 375 g pork belly, fresh
- 1 bay leaf
- 500 g potatoes
- Salt
- Pepper, white
- Nutmeg, grated
- some marjoram
- ½ bunch parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Grandma’s recipe (underground kohlrabe)
Peel and dice the swede. Place the diced swede in boiling salted water for 2 minutes (this draws out the bitterness), then drain in a sieve. Peel and roughly chop the onions. Heat the margarine in a saucepan. Fry the onions in it for 3 minutes until golden brown. Sprinkle with flour and sweat for 1 minute. Add the meat stock and bring to a boil. Add the diced swede, pork belly, and bay leaf. Simmer over low heat for 20 minutes. Meanwhile, peel, wash, and dice the potatoes. Add to the pan, stir in, and simmer for another 25 minutes. Finally, season with salt, pepper, marjoram, and nutmeg. Slice the meat and arrange on plates with the vegetables, sprinkled with chopped parsley.
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