Summary

Ingredients

• 1 medium-sized savoy cabbage
• 500 g potato (s)
• 3 sausages (pee sausages)
• 200 g smoked bellies, cooked
• 1 onion (s), diced
• 2 cloves garlic, minced into tiny pieces
• 10 g iner, chopped tiny
• 1 liter broth, concentrated
• 1 tablespoon caraway seeds, ground
• 1 teaspoon pepper, ground

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Instructions

1. Quarter the cabbage, cut out the stalk and finely chop. Peel the potatoes and cut into 1 cm cubes. Dice the onion, chop the garlic and ginger tiny.
2. Peck the pee sausages with a potato skewer and steep in hot water, but do not boil. Excess fat comes out.
3. Dice the pork belly (smoked and cooked finished product), cut the lower half of the fat even smaller and heat it in a saucepan and let it melt over low heat. When the bacon is lightly browned, add the lean half of the bacon and the onion cubes and sauté. Then add garlic and ginger.
4. Also fry the potato cubes briefly. Finely chopped cabbage on top and pour in the broth. Initially, however, no more than three quarters of a liter. The rest of the stew may not be needed at all, depending on how runny or creamy you love the stew. Add ground caraway seeds and pepper and stir. Salt can be saved as the broth is salty enough. Let simmer for 15-20 minutes.
5. Press the defatted pee out of the skin and add to the stew 5 minutes before the end of the cooking time and mix everything together.