Summary

Ingredients

• 250 g beef jerky
• 1 large onion (s)
• 2 cloves garlic
• 1 tablespoon lard
• 0.5 liter ½ meat broth
• 1 kg white cabbage
• 500 g potato (s)
• 2 tablespoon crème fraîche
• 4 Kasseler ribs
• 4 Mett sausages
• salt and pepper
• Caraway seed

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Instructions

1. Cut the beef and the onion into small cubes. Mash the garlic. Cut the white cabbage into strips. Peel the potatoes and cut into sticks. Heat the lard in a large saucepan and fry the beef. Add the onion and garlic and sauté until translucent. Add white cabbage and sauté for a few minutes while stirring, add potatoes and pour hot meat stock. Season with salt, pepper and caraway seeds. Place the ribs on top and let everything cook, covered, for 30 minutes. Add the sausages 15 minutes before the end of the cooking time. Finally stir in the créme fraîche and serve.
2. Tip: Instead of white cabbage, this stew can also be prepared with savoy cabbage.