Pointed Cabbage, Saarland Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage
- 1 kg potato (s)
- 250 g ham (Katenschinken), diced
- 2 large onions
- 5 cloves garlic
- 2 liters vegetable stock
- salt and pepper
- nutmeg
- some cream
- some olive oil
Print Recipe
Pin Recipe Instructions
- Clean the pointed cabbage and cut into fine strips. Peel and cut the potatoes into eighths. Roughly dice the onions and garlic.
- Let the olive oil get hot in a large saucepan. Sweat the onions and diced ham in it, add the garlic a little later. Also add the pointed cabbage and the potatoes and cook for a good 10 minutes until the cabbage has boiled down by about half.
- Deglaze with the vegetable stock and cook very soft for a good 45 minutes. Season to taste with salt, pepper and nutmeg. Just before serving, add a dash of cream. Mettwürstchen or Kasseler go well with it.
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