Summary

Ingredients

• 750 g pointed cabbae
• 250 g potato (s)
• 2 shallot (s)
• 2 cloves garlic
• 2 pear (s) (cooked pears)
• 125 g bacon, mixed, finely diced
• 125 g cheese (Gouda), medium-aed
• 250 ml chicken broth
• sea-salt
• Pepper (Sechuan pepper)
• 1 pinch cinnamon
• 3 bay leaves
• 3 juniper berries, crushed
• Caraway seed
• 2 clove (s)
• 1 pinch (s) sugar
• 50 ml wine, white, fruity
• 1 tablespoon butter

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Instructions

1. Peel the potatoes, cut into small cubes and cook in salted water until cooked.
2. Cut the pointed cabbage into strips (fine for the eye: diamonds), finely dice the bacon, onions, garlic, put the bacon in the hot pot and fry, add the butter, let it froth, add the onions, garlic and add some color. Then add the pointed cabbage and fry a little, deglaze with half of the chicken broth, bend the bay leaves, squeeze the juniper berries and add with the cloves. Finely grind the other spices in a mortar.
3. When the broth has boiled down, add the rest of the broth, quarter the pear, remove the core, peel and cut into small cubes. Add the spices, the potatoes and the pear pieces as well as the cheese, wait a moment for the cheese to pull fine threads, season with the wine and serve.
4. With nut bread and fresh salt butter.
5. As a wine: Gewürztraminer
6. Vegetarians leave out the bacon and use vegetable broth instead of chicken broth.