Wirsingtopf with ribbed meat and potatoes
You need:
- 1 small savoy cabbage
- 2 carrots
- 6 potatoes
- 500 g pork rib
For the broth:
- 1 carrot
- 1 piece of leek
- 1 onion
- Salt and peppercorns
- mustard seeds
- Bay leaf
- milk
These are few ingredients, but it will be a delicious stew.
- First, in 1 L of water with the spices, the meat is cooked soft, which lasts at least 1 1/2 hours or 20 minutes in the steam pressure pot.
- The meat is taken out, the bones are released and cut into pieces - set aside.
- The broth is sifted and refilled to 1 L of liquid.
- In it comes the cut savoy cabbage and the two carrots, in pieces.
- Cook slowly, about 20 minutes.
- At the same time in another pot cook the peeled potatoes, when they are cooked, stomp with the milk to a lumpy puree.
- The mashed potatoes are lifted under the savoy cabbage, now the meat is added.
- Strong taste, possibly even Maggi and nutmeg.
