Potato pot with cabanossi

Name: Potato pot with cabanossi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 collar Soup Greens; 1 medium onion; 200 g Cabanossi or Mettenden; 1 TABLESPOON Oil; 2-3 TEASPOONS Vegetable broth; 1/2 TEASPOON dried marjoram; 500 g Kasseler cutlet (with bone); 7-10 Tbsp black pepper, salt; 7-10 Tbsp Marjoram

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 collar Soup Greens
1 medium onion
200 g Cabanossi or Mettenden
1 TABLESPOON Oil
2-3 TEASPOONS Vegetable broth
1/2 TEASPOON dried marjoram
500 g Kasseler cutlet (with bone)
7-10 Tbsp black pepper, salt
7-10 Tbsp Marjoram

Directions

1
Peel, wash and chop the potatoes. Clean or peel and wash the soup vegetables. Celery and possibly parsley root in small pieces, carrots in slices, leek in rings cut. Peel and dice the onion
2
Cut cabanossi into thin slices. Brown in hot oil in a large pot. Take out
3
Fry the onion, potatoes and soup vegetables in the cooking fat. Add approx. 1 l water, stock and marjoram. Wash the meat and add. Bring everything to the boil, cover and simmer for about 30 minutes. Take the meat out, remove from the bone and dice. Put it back into the stew. Season to taste with pepper and possibly salt. Serve with cabanossi, garnish