Potato and savoy cabbage stew with smoked pork and horseradish

Name: Potato and savoy cabbage stew with smoked pork and horseradish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g boneless pork neck; 300 g Carrots; 600 g waxy potatoes; 300 g Savoy cabbage; 2 Onions; 2 TABLESPOONS Oil; 50 ml White wine; 1 l Vegetable broth; 2 Bay leaves; 4 Juniper berries; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 7-10 Tbsp fresh horseradish

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g boneless pork neck
300 g Carrots
600 g waxy potatoes
300 g Savoy cabbage
2 Onions
2 TABLESPOONS Oil
50 ml White wine
1 l Vegetable broth
2 Bay leaves
4 Juniper berries
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
7-10 Tbsp fresh horseradish

Directions

1
Wash the cured pork, dab dry and cut into cubes of about 1.5 cm. Peel carrots and potatoes. Wash potatoes, cut potatoes and carrots into pieces. Clean and wash the savoy cabbage. Cut cabbage into strips from the stalk.
2
Peel and chop the onions.
3
Heat the oil in a large pot. Fry the meat for about 4 minutes, turning it over. Add onions, steam briefly and deglaze with wine. Bring to the boil, add stock. Add potatoes, carrots, laurel and juniper, season with salt and pepper.
4
Simmer covered over a low heat for about 20 minutes.
5
Add the savoy cabbage, stir in and cook for another 5-10 minutes. Wash the chives, shake dry and cut into fine rolls. Season stew with salt and pepper. Sprinkle chives over it.
6
Serve with finely grated horseradish if desired.