Summary

Ingredients

• 500 g Kasseler cutlet (s)
• Salt and pepper, freshly ground
• 1 large onion (s)
• 2 tablespoons oil
• 1 small Head savoy cabbage
• 5 medium potato (s)
• 4 medium carrot (s)
• 1 ½ liter vegetable stock
• 1 bunch parsley

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Instructions

1. Peel the onion, cut in half and cut into fine strips. Wash, peel and dice the carrots and potatoes. Clean and quarter the savoy cabbage, remove the stalk and roughly chop the leaves. Cut away the bones of the smoked pork, if present, and set aside. Dice the meat.
2. Heat the oil in a large non-stick saucepan, add the smoked pork and the bones and fry until crispy. Add the onions and sweat with the meat. Add the carrots, potatoes and savoy cabbage to the smoked pork, pour the stock and season with salt and pepper. Bring the stew to the boil and cover and simmer on a low heat for 15-20 minutes without stirring.
3. Remove the bones and season the stew with salt and pepper. Wash and chop the parsley and stir in before serving.