White cabbage and potato stew

Ingredients for 4 servings:

• 250 g bacon, streaky
• 1 large onion(s)
• 4 garlic cloves
• 150 g tomatoes, dried
• 2 tbsp lard
• ½ liter meat broth
• 1 kg white cabbage
• 500 g potatoes
• 2 tbsp crème fraîche or mild yogurt
• Pork (4 pork cheeks), smoked, possibly pre-order from the butcher
• 4 bratwurst, coarse, uncooked
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cabbage and potato stew (Saarland style)

Cut the streaky bacon, tomatoes, and onion into small cubes. Crush the garlic. Cut the white cabbage into strips. Peel and finely dice the potatoes. Heat the lard in a large pot and fry the bacon. Add the onion, tomatoes, and garlic and sauté until translucent. Add the white cabbage and sauté for a few minutes, stirring constantly. Add the potatoes and pour in the hot meat broth. Season with salt, pepper, and caraway seeds. Place the meat and sausages on top and cook on medium heat for about 40 minutes. When the cooking time is over, stir in crème fraîche (high-fat) or mild yogurt and serve hot. Serve with a cool Pilsner or a Riesling from the Moselle.