Savoy cabbage stew with potatoes and smoked pork loin
gg Kasseler neck (without bone)
- 500 g Kasselernacken
- 2 weiße Zwiebel
- 400 g Kartoffel
- 0.5 Köpfe Wirsing
- 2 El Öl
- 1 Tl Kümmelsaat
- Pfeffer
- 1 l Gemüsebrühe
- 300 g Möhre
- 0.5 Bund Schnittlauch
- 30 g Meerrettich
- 500 g Kasselernacken (ohne Knochen) ca. 1 cm groß würfeln. 2 Zwiebeln fein würfeln. 400 g Kartoffeln schälen, ca. 1 cm groß würfeln. 1⁄2 Kopf Wirsing (ca. 500 g) putzen, achteln, den harten Strunk entfernen, Wirsing in ca. 1 cm breite Streifen schneiden.
- Fleisch in 2 El heißem Öl in einem Topf leicht anbraten, herausnehmen. Kartoffeln, Wirsing und Zwiebeln ins Bratfett geben und anbraten. Mit 1 Tl Kümmelsaat und Pfeffer würzen. 1 l Gemüsebrühe und Fleisch zugeben, aufkochen. Zugedeckt bei mittlerer Hitze 30 Min. köcheln lassen.
- 300 g Möhren putzen und ca. 1 cm groß würfeln. 15 Min. vor Ende der Garzeit zum Eintopf geben. 1/2 Bund Schnittlauch in Röllchen schneiden. 30 g Meerrettich (oder 4 Tl Tafelmeerrettich, Glas) schälen und raspeln. Eintopf evtl. mit Salz und Pfeffer abschmecken. Mit Meerrettich und Schnittlauch bestreut servieren.
- Dice 500g of boneless smoked pork neck into approximately 1cm cubes. Finely dice 2 onions. Peel 400g of potatoes and dice them into approximately 1cm cubes. Clean ½ a head of savoy cabbage (approx. 500g), quarter it, remove the hard core, and cut the cabbage into strips about 1cm wide.
- Lightly brown the meat in 2 tablespoons of hot oil in a pot, then remove it. Add the potatoes, savoy cabbage, and onions to the remaining oil and sauté. Season with 1 teaspoon of caraway seeds and pepper. Add 1 liter of vegetable broth and the meat, and bring to a boil. Cover and simmer over medium heat for 30 minutes.
- Clean 300g of carrots and dice them into approximately 1cm cubes. Add them to the stew 15 minutes before the end of the cooking time. Finely chop half a bunch of chives. Peel and grate 30g of horseradish (or 4 teaspoons of prepared horseradish from a jar). Season the stew with salt and pepper to taste. Serve sprinkled with horseradish and chives.
Savoy cabbage stew – delicious variations
Stews always lend themselves to a wide variety of variations. For example, try our Savoy cabbage stew with minced meat, bacon, or smoked sausage instead of Kasseler (smoked pork loin). It also tastes great with beef, Debrecen sausage, or black pudding. Fans of North German cuisine will enjoy this variation: Savoy cabbage stew with shrimp. For a vegetarian option, simply add more vegetables to the stew, such as celery, parsnips, bell peppers, or mushrooms. Diced smoked tofu makes a delicious vegan addition, but lentils also work perfectly.
Delicious trio: Savoy cabbage, Kasseler pork and Schupfnudeln (potato dumplings)
Perfect for gloomy autumn days or after work: Schupfnudel and savoy cabbage gratin with Kasseler (smoked pork loin).
For the recipe Schupfnudel-Savoy cabbage gratin with Kasseler (printable version).
Refining Savoy cabbage stew
The horseradish used in the recipe provides a pleasant spiciness. For even more variety, you can also add bay leaves, nutmeg, paprika, and juniper berries. If you prefer it even spicier, try curry or cumin.
What goes well with that?
Savoy cabbage stew is a complete meal in itself. However, you can also serve it with bread or a fresh salad. How about a green leaf salad, for example?
durability
Savoy cabbage stew will keep for about 3 days in the refrigerator if stored in an airtight container. As with goulash or curry, it's often the case that these dishes taste even better on the second day, as the flavors have had time to meld. You can also freeze the stew in portions. This way, it will keep for up to three months.
