Summary

Ingredients

• 2 pointed cabbage
• 1 ½ kg potato (s)
• 1 kg rib (s), thick - cut into 3-4 pieces at the meat counter
• 3 onion (s)
• 60 g butter
• 3 cubes broth
• salt and pepper
• 1 tablespoon sugar
• 3 sausages, (Mettwürstchen)

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Instructions

1. First place the thick rib in a large saucepan and just cover it with water. Add the stock cubes and a finely diced onion and bring everything to a boil. Cook the meat over medium heat.
2. After about 1 hour of cooking, cut the cabbage into strips. Peel and dice the potatoes. Put both in the pot.
3. Heat the butter in a pan over a low flame. Dice the two remaining onions, fry them in the butter until golden and add to the stew.
4. When the meat is soft after approx. 90 minutes of cooking, remove it from the pan with a fork and place it on a plate to cool a little. Then peel off the bone and cut the meat into small cubes.
5. Meanwhile, puree the stew a little with a potato masher or a blender, but it should still be a bit chunky. Season to taste with sugar, pepper and salt.
6. The stew tastes best if you let two or three sausages go along with it after pounding it.