Savoy Mess
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage, approx. .5 kg
- 1 slice (s) beef (beef leg )
- 5 potato (s), floury cooking
- 1 onion (s), who also likes 2
- 250 g bacon, diced
- 1 liter water
- 2 sausages (Mettwurst or Cabanos
- salt
- pepper
- 1 teaspoon lovage, dried
Print Recipe
Pin Recipe Instructions
- Bring the beef leg slice to the boil with 1 liter of water (no more, otherwise the stew will be too watery) in a large saucepan, skim off the resulting foam with a slotted spoon until the water is reasonably clear, allow to continue boiling at a low temperature.
- Peel and dice the onion, peel the potatoes and cut into thin slices. Cut the savoy cabbage into strips (remove the stalk) and brew in a large sieve with approx. 2.5 liters of boiling water and allow to drain. This removes the bitter substances.
- Put the onion, savoy cabbage and potatoes in the pot with the leg slice and stir well. Bring to the boil with a little salt and lovage. Then stir again well and then simmer on a low flame with the lid closed, at least half an hour, until the potatoes and savoy cabbage are cooked.
- In the meantime, cut the sausages into small slices and fry the diced bacon. When everything is cooked, remove the leg slice and cut it into small pieces (discard fat, bones and excessively sinewy parts).
- Mash the savoy cabbage and potatoes properly with the potato masher until everything is well mixed. If it is too watery, skim off some water with the soup ladle. Add the sliced leg meat, the meatballs and the fried bacon and stir. When the sausages are hot, season with pepper and, if necessary, with salt and lovage again.
- Tip:
- If you want to leave out the bacon and / or the sausage, you can stir in 1-2 tablespoons of oil as a flavor enhancer.
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