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White Cabbage Stew with Pork Belly | Hearty & Warming
(0)
60 min
Under an hour
Knuspr-Küche
Klassischer traditioneller Eintopf aus einem Topf: Zarter Schweinebauch, feiner Weißkohl, Kartoffeln und Möhren, aromatisch geschmort mit Kümmel und Majoran. Wärmende deutsche Hausmannskost für kühle Herbsttage.
Preparation method
Preparation
Pat the pork belly dry and cut into bite-sized, roughly 2 cm cubes. Peel and finely dice the onion.
Clean the white cabbage, cut out the hard core and cut the leaves into bite-sized pieces. Peel the potatoes and carrots and cut them into even cubes.
Cooking in the Pot
Heat the clarified butter in a large, heavy casserole pot. Fry the pork belly cubes all over on medium to high heat for about 5 to 7 minutes until golden brown to develop wonderful roasted aromas.
Chef's tip
Caraway is essential in cabbage dishes: it rounds off the flavor harmoniously and makes the white cabbage particularly digestible.
Leftovers can easily be stored in the refrigerator for 2 to 3 days or frozen.
35 min
Under an hour
