White cabbage pot with Kasseler

Name: White cabbage pot with Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Kasseler cutlet; 1 Onion; 2 Bay leaves; 1 (approx. 800 g) Head white cabbage; 500 g Potatoes; 2 Carrots; 1 TEASPOON Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Kasseler cutlet
1 Onion
2 Bay leaves
1 (approx. 800 g) Head white cabbage
500 g Potatoes
2 Carrots
1 TEASPOON Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley

Directions

1
Wash the smoked pork, put it in a pot, add 1 litre of water and bring to the boil. Peel the onion and add to the meat with the bay leaf. Cook the pork loin for about 45 minutes. Clean, wash and quarter the cabbage and cut out the stalk.
2
Cut the cabbage quarters into strips. Peel, wash and cut the potatoes into pieces. Peel, wash and slice carrots. Add cabbage, potatoes, carrots and caraway seeds to the meat about 20 minutes before the end of the cooking time.
3
Remove the cured pork, onion and bay leaf. Remove the meat from the bone. Cut the smoked pork into cubes and add to the cabbage. Season cabbage stew with salt and pepper. Wash parsley and chop finely, except for something to garnish.
4
Put it in the cabbage pot. Garnish with parsley.