Summary

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

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Instructions

1. Clean the pointed cabbage and cut into fine strips. Peel and cut the potatoes into eighths. Roughly dice the onions and garlic.
2. 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.
3. 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.