White Cabbage Stew with Smoked Pork

Ingredients

• 1 l vegetable broth
• 700 g smoked pork belly with bones
• 400 g white cabbage
• 1 EL caraway seeds
• 1 bundle mirepoix
• dill
• 200 g Sour Cream
• Salt
• Pepper
• 2 cooked and peeled beetroots
• 5 lovage sprigs
• 4 slices country bread

Instructions

1. 1.

   Bring the broth to a boil, add the smoked pork belly, and simmer gently for 40 minutes. Remove the pork from the broth, detach the meat from the bones, and cube it. Cut out the stem of the cabbage, slice the cabbage into strips, and add them with the caraway seeds to the broth; let simmer for 20 minutes.

2. 2.

   Meanwhile, clean and wash the mirepoix. Peel carrots and celery. Slice carrots and leeks, dice celery. Add the vegetables to the stew and cook for 8-10 minutes.

3. 3.

   Slice the beetroot into strips, chop the lovage, and add them with the pork to the stew until heated through. Adjust seasoning if needed; finely chop dill and mix it with sour cream, salt, and pepper. Spread the dill‑cream on the bread slices and serve alongside the stew.