Spring stew with pointed cabbage and carrots

Name: Spring stew with pointed cabbage and carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 400 g young carrots; 2 Bay leaves; 1 TEASPOON Peppercorns; 200 g detached pork chop; 2 medium-sized onions; 500 g Pointed cabbage; 125 g frozen peas; 1 TABLESPOON Butter or margarine; 1 Pot of chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
400 g young carrots
2 Bay leaves
1 TEASPOON Peppercorns
200 g detached pork chop
2 medium-sized onions
500 g Pointed cabbage
125 g frozen peas
1 TABLESPOON Butter or margarine
1 Pot of chervil

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for 15-20 minutes. In the meantime, clean, peel and cut carrots into bite-sized pieces. Add bay leaf and peppercorns to 1 litre of lightly salted water.
2
Wash the cured pork and add. Cook for about 15 minutes. Remove the meat, drain the carrots and collect the stock. Cut meat into cubes. In the meantime, peel and chop the onions.
3
Clean the pointed cabbage, quarter it and cut out the stalk. Cut cabbage into large pieces. Defrost the peas. Heat the fat. Sauté onions and cabbage for about 10 minutes. Deglaze with the carrot stock and let it boil up briefly.
4
Add potatoes, peas, carrots and cured pork. Flavour again and serve sprinkled with chervil.