Savoy cabbage and cheese stew

Name: Savoy cabbage and cheese stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 1 yellow pepper; 2 Onions; 1 (approx. 1 kg) Head Savoy cabbage; 400 g detached pork chop; 1 TABLESPOON clarified butter; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 1 collar Chives; 150 g Processed cheese (45 % fat); 50 g Whipped cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
1 yellow pepper
2 Onions
1 (approx. 1 kg) Head Savoy cabbage
400 g detached pork chop
1 TABLESPOON clarified butter
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
1 collar Chives
150 g Processed cheese (45 % fat)
50 g Whipped cream

Directions

1
Peel and wash the potatoes and cook them for about 15 minutes in boiling salted water. In the meantime clean, wash and cut the peppers into small pieces. Peel and slice the onions. Clean the cabbage and cut into quarters.
2
Cut off the stalk attachments. Cut cabbage into leaves, wash and drain well. Wash cured pork, cut into cubes of about 2 cm. Heat lard. Fry the cured pork and onion slices for about 5 minutes, remove.
3
Fry the peppers, potatoes and cabbage in the frying fat for about 10 minutes. Season with salt and pepper. Deglaze with broth. Add sliced pork and onions and cook for about 5 minutes. Wash the chives and cut into small rolls.
4
Stir cheese and chives into the stock. Refine with cream. Season again and serve in portions. Lye pastry tastes good with it.