Savoy Cabbage and Potato Stew with Kasseler or Cabanossi

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 1 ½ kg potato (s)
  • 1 kg Kasseler or Cabanossi
  • 2 heads savoy cabbage, medium-sized
  • 4 onion (s)
  • 2 liters vegetable stock, instant or homemade
  • 200 ml white wine, dry or semi-dry
  • 1 ½ teaspoon, leveled caraway powder or nutmeg
  • 200 ml cooking cream
  • 6 tablespoon herbs, e.g., 8 herbs, TK
  • 2 teaspoons white pepper
  • 80 g olive oil or butter
  • Sauce thickener, light
  • 1 pinch (s) sugar
  • salt and pepper
Savoy Cabbage and Potato Stew with Kasseler or Cabanossi
Savoy Cabbage and Potato Stew with Kasseler or Cabanossi

Instructions

  1. Heat the oil or butter in a large enough saucepan on medium to low heat.
  2. While the fat is getting hot, peel the onions and cut them into very small cubes. Put all the onion cubes in the fat at the same time, mix well with the fat and then sprinkle a pinch of sugar on top. The onions should only sweat translucent, not brown. The goal is a white sauce with no brown spots.
  3. While the onions are sweating, peel and dice 2/3 of the potatoes. The dice should be about the same size as game dice, i.e. actually small.
  4. Peel the savoy cabbage: cut off the stalk, remove all green leaves and put aside so that only the inside of the white savoy cabbage remains.
  5. Wash the green leaves in a water bath. Then cut into small pieces. The extension of the stalk is cut out and the remaining leaf is cut into strips. In such a way that the largest pieces do not significantly exceed 5 x 2 cm.
  6. Now deglaze the onions in the pot with the white wine and let them cook for a moment.
  7. Put the potato cubes and the chopped leaves of the savoy cabbage in the pot, fill up with water until the savoy cabbage and the potatoes are well covered, note the amount of water and add a corresponding amount of the vegetable stock.
  8. Mix in the caraway seeds, herbs and pepper as well. Do not add any salt yet, that comes at the very end because the meat and vegetable stock are already salty. Let it boil for 10 minutes, stirring occasionally.
  9. During this time, cut the Kassler or Cabanossi into small pieces. Just as small as the potatoes, so really small.
  10. When the stew has simmered for the first 10 minutes, add the meat and let it cook for another 10 on low heat.
  11. During this time, peel the remaining potatoes and cut them into small pieces (no matter how big, they will be mashed later) as well as free the white leaves of the cabbage from the struck and also cut them into small pieces.
  12. When the stew has boiled for a total of 20 minutes, pour everything through a large sieve and catch all of the liquid. Set aside the vegetables and meat.
  13. Now put the potatoes that have just been cut into small pieces and the white leaves in the saucepan and pour the collected liquid over them. Then cook for 20 minutes, stirring occasionally.
  14. Add the cooking cream and puree everything with the magic wand, so that a slightly creamy, white sauce is created. If it is too thick, fill up with water. If it is too thin, add a little white sauce thickener.
  15. Now put the vegetables and meat you set aside back in and bring to the boil briefly. Season to taste with salt and pepper.

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