White cabbage stew with beef brisket and white beans

Ingredients for 4 servings:

• 1 can white beans
• 250 g beef brisket
• 3 carrots
• 2 onions
• ¼ piece(s) celeriac, roughly diced
• 1 leek(s), roughly cut into rings
• ½ white cabbage, cut into fine strips
• 400 g potatoes, cut into cubes
• 150 g bacon
• 1 bay leaf
• 2 sprigs of marjoram
• 4 allspice berries
• 4 black peppercorns
• e.g. salt and pepper
• Sugar
• some parsley, finely chopped
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Bring the meat to a boil in plenty of water with 1 roughly chopped carrot, the celery, leek, marjoram, bay leaf, allspice, peppercorns, and a peeled, halved onion. Simmer with the lid on for about 1 hour at medium heat. Remove the meat and set aside. Strain the broth through a sieve. In a large pot, brown the bacon in butter with the second finely diced onion, then add the white cabbage and sauté, then add the beef broth. Add the diced potatoes and the two remaining carrots (diced or sliced) and cook in the broth for about 15 minutes. Meanwhile, dice the meat. Strain the white beans and add them to the soup along with the diced meat. Return everything to the heat and season with pepper, salt, and sugar. Add fresh parsley and serve.