Pointed cabbage and carrot stew with Kasseler

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the onion. Wash the cured pork and remove from the bone. Boil up meat, bone, onion and about 1 1/2 litre of water in a large pot. Cover and cook over medium heat for 30-40 minutes.

2. 2

   Meanwhile clean, wash and quarter the pointed cabbage, cut out the stink and cut the cabbage into strips. Wash and peel the carrots and potatoes. Slice the carrots and dice the potatoes.

3. 3

   Remove meat and onion from the stock. Add vegetables and potatoes to the stock, bring to the boil and cook for 10-15 minutes. Cut meat into thin slices and add to the stew. Season to taste with salt, pepper and nutmeg.

4. 4

   Wash the parsley and chives. Chop parsley and chives into fine rolls. Divide the stew into deep plates and serve sprinkled with the herbs.