Kassler with Bavarian Cabbage

Ingredients

• 500 g waxy potatoes
• Salt
• 600 g white cabbage
• 1 onion
• 50 g smoked pork belly (cut into small cubes)
• 20 g clarified butter
• 1 apple
• 1 tsp sugar
• 250 ml meat broth
• 1 tsp Caraway seeds
• 1 bay leaf
• pepper (ground)
• 4 slices cooked Kassler (160 g each)
• 2 tbsp Vegetable oil
• 1 tbsp freshly chopped parsley
• parsley for garnish

Instructions

1. 1.

   Wash the potatoes and boil in salted water for 25 minutes. Drain, steam to soften, peel, and let cool completely. For the Bavarian cabbage, trim the white cabbage, remove outer leaves, quarter it, cut off the tough core, and shred or julienne into fine strips. Peel the onion and slice into strips; sauté with pork belly cubes in a hot pot with melted clarified butter until fragrant. Peel, quarter, core, and dice the apple; add to the pot with the cabbage, sprinkle sugar, and pour in broth.

2. 2.

   Add spices, salt, and pepper; simmer over medium heat covered for 30-40 minutes. Ten minutes before finishing, place Kassler slices on top of the cabbage mixture and warm through. Slice potatoes into rounds and fry in a hot pan with oil, turning occasionally until golden brown. Mix in parsley, season with salt and pepper, then plate the potatoes, cabbage, and Kassler together on warmed dishes and garnish with parsley leaves.