White Cabbage Stew with Kasseler Cubes

Ingredients

• 0.5 head of white cabbage
• 500 g potatoes (starchy, boiling type)
• 3 Carrots
• 1 large white onion
• 2 tbsp olive oil
• Salt
• Pepper
• 6 sprigs parsley
• 250 g kasseler

Instructions

1. 1.

   Wash, trim, and cut the cabbage into small pieces. Peel and dice the potatoes and carrots. Peel and finely chop the onion. Heat the oil in a larger pot and sauté the onion over medium heat until translucent. Add the cabbage, potatoes, and carrots, stirring to combine and cook briefly. Pour enough warm water to almost cover the vegetables.

2. 2.

   Season with salt and pepper. Wash, dry, and shake off two parsley sprigs, then add them to the pot. Bring to a boil, cover, and simmer over low heat for 40 minutes. While the stew cooks, cut the kasseler into small cubes. Add the cubes to the soup five minutes before the end of cooking. Remove the parsley stems, taste the soup, adjust seasoning if needed, wash, dry, shake off, finely chop the remaining parsley, stir it in, and serve immediately.