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Ingredients (4 servings)
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800 g Weißkraut
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600 g Erdäpfel
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500 g Selchschopf
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100 g Speckwürfel
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Salz, Pfeffer, Kümmel, Öl
Preparation
- Peel the potatoes, cut into even pieces, and boil in salted water for about 20 minutes until tender.
- Quarter the white cabbage, remove the core, and slice or shred the quarters into fine strips.
- Fry the bacon cubes in a large pot with a little oil until crispy, add the cabbage, season with salt, pepper, and caraway seeds, and steam covered with a splash of water for about 15 minutes.
- Cut the smoked pork neck into thick pieces, place on top of the cabbage for the last 10 minutes to heat through, then serve everything together with the drained potatoes.
