Hessian-Style Stew (Lumpen und Flöh)

Ingredients

• 400 g lean pork belly
• 2 onions
• 700 g white cabbage
• 500 g waxy potatoes
• 2 carrots
• 2 tbsp pork lard
• 500 ml meat broth
• 1.5 tbsp caraway seeds
• Salt
• pepper (ground)

Instructions

1. 1.

   Cut the pork belly into bite‑size cubes. Peel and dice the onions. Wash, trim, and slice the white cabbage into strips. Peel the potatoes and carrots; cut the carrots into thin slices or matchsticks and divide the potatoes into bite‑sized pieces.

2. 2.

   Heat the pork lard in a pot and brown the meat all over. Add the onions and cook briefly until softened. Then add the potatoes, carrots, and cabbage, stir, and sauté for 2–3 minutes. Pour in the broth, add the spices, season with salt and pepper, and simmer on medium heat for 30–40 minutes. If needed, add more broth. Taste the stew and serve immediately.