Summary

Ingredients

• 1 large leg disk (s)
• 500 ml meat broth, clear
• 1 bunch soup vegetables (celery, carrot, parsley, leek)
• 500 g potato (s)
• 500 g savoy cabbae
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg
• 1 bay leaf

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Instructions

1. Place the leg slice in a large saucepan with the stock and the bay leaf and simmer for about 1 hour. In the meantime, clean and chop the vegetables and peel and dice the potatoes.
2. When the meat is tender, remove it from the pot and sort out the lean meat for the soup and cut into small cubes. Then add the meat, vegetables and potatoes to the broth and simmer and steep for about 1 hour.
3. Briefly season with pepper and nutmeg. It tastes even better the next day because the stew is really nice and pulled through.