Summary

Ingredients

• 1 small Head white cabbage
• 1 large onion (s)
• 2 carrot (s)
• 3 large potato (s)
• 1 tablespoon, leveled flour
• 500 g pork belly
• some marjoram
• salt
• Caraway
• 2 drops oil
• Vegetable broth, granulated
• 1 liter water
• parsley

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Instructions

1. Put the meat on the belly with the water, add the salt and vegetable stock and cook the marjoram as required and until soft. Peel and then add the potatoes and cook until soft.
2. Quarter the cabbage head and remove the stalk, then cut or grate into small pieces (strips). Clean the carrots and cut into small pieces. Peel the onion and cut into large pieces. Sauté the cabbage, carrots and onions in a pan with the oil so that they release roasted substances. Dust with a little flour and then add to the saucepan with the meat and the soft-boiled potatoes. Now also add the caraway seeds.
3. Let everything simmer again for about 10-15 minutes, then serve. Garnish with parsley.
4. Instead of white cabbage you can also use savoy cabbage and omit the belly. It also only tastes good with oil.