Summary

Ingredients

• 1 savoy cabbage (approx. kg)
• 300 g carrot (s)
• 400 g potato (s)
• 50 g bacon, sliced
• 4 sausages
• 2 onion (s), diced
• 1 clove garlic, finely diced
• 10 g iner, very finely diced
• 750 ml broth
• 100 ml cream
• 1 tablespoon caraway seeds, ground
• 1 tablespoon mustard, medium hot
• 1 tablespoon mustard seeds, ground
• 1 tablespoon olive oil
• Nutmeg, freshly grated
• salt and pepper

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Instructions

1. Savoy cabbage is in season all year round, but in the summer months it is not so curly and with its loose head and light, tender heart it is a real fine vegetable that has long been discovered for gourmet cuisine.
2. First quarter the savoy cabbage, cut out the stalk and roughly chop the cabbage pieces. Peel and dice the potatoes. Peel the carrots with the peeler, quarter lengthways and dice. Peel the sausages, quarter them lengthways and dice. Also dice the bacon slices.
3. Fry the bacon with a little olive oil in a pan at medium temperature, add the bratwurst cubes and fry them, then add the ginger, onion and garlic cubes and fry everything slowly over medium temperature.
4. Heat the savoy cabbage, carrots and potatoes in the broth and simmer slowly for about 15 minutes until the cabbage has softened and the potatoes are cooked through. Add the pan and the cream, stir in and season the stew with the remaining ingredients. Possibly a little lemon juice and a pinch of sugar can further enhance the taste experience.