Savoy Cabbage Stew with Pork and Apples
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork neck
- 2 medium onion (s)
- 500 g carrot (s)
- 1 savoy cabbage
- 2 tablespoons oil
- 1 tablespoon curry powder, medium hot
- 1 liter vegetable broth
- 4 apples (e.g. Cox Orange)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the meat into not too small cubes and the onion into rings. Clean the carrots and slice them. Quarter the savoy cabbage, remove the stalk and the thick leaf veins and cut the cabbage into strips.
- Fry the meat in a sufficiently large saucepan. Add the onion rings and fry until translucent. Add the carrots and savoy cabbage while stirring. Deglaze with the broth and bring to the boil. Add a little salt, reduce the heat and let the stew simmer covered for 30 minutes, stirring occasionally.
- In the meantime, wash the apples, quarter them, remove the core and roughly cut into pieces. Put the apples in the stew and let simmer for another 30 minutes. Season the stew with salt, pepper and the curry powder to taste.
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