Summary

Ingredients

• 1 white cabbage
• 2 kg potato (s)
• 6 slices Kasseler
• 6 sausages
• ribs
• 800 ml vegetable stock
• 2 cloves garlic)
• 2 onions)
• Clarified butter
• salt and pepper
• nutmeg

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Instructions

1. Hold back 2 of each of the sausages and smoked pork slices, cut the remaining sausages and smoked ham into small pieces. Peel the potatoes and cut into small cubes. Cut the white cabbage into individual leaves (remove the stalk and bad leaves) and cook the leaves in boiling water for 5 minutes. Then drain in the sieve and roughly chop.
2. Finely chop the onions and garlic cloves and sauté them in hot clarified butter until translucent. Add the chopped white cabbage and the potato cubes and season with salt, pepper and nutmeg. Then add the vegetable stock and ribs and cook for 30 minutes on a low heat. Then take out the ribs and mash everything with the potato masher.
3. Then add the ribs and the chopped up, as well as the whole sausages and Kassel slices and cook for another 30 minutes.
4. Then take out the ribs and the two whole sausages and slices of smoked pork, loosen the rib meat from the bones, remove the fat and, like the whole sausages and slices of smoked ham, chop up very small in the food processor or similar and add to the cabbage again. Finally, season again with salt, pepper and nutmeg and stir everything well.