Ingredients with Measurements:
- 1 pound Kassler (smoked pork loin), sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 bay leaf
- 4 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the sliced Kassler and cook until browned on both sides.
4. Add the chopped cabbage, caraway seeds, paprika, and bay leaf. Stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the cabbage is tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 14g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Kassler can be substituted with any smoked pork product.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes for a heartier stew.
- Use sauerkraut instead of fresh cabbage for a tangier flavor.
- Add a can of diced tomatoes for a richer flavor.
Tips and tricks:
- To save time, use pre-chopped cabbage from the grocery store.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprig of parsley on top.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with a light beer or a crisp white wine.
Suggested side dishes:
Crusty bread, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the stew is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the Kassler is fully cooked before adding the cabbage.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kassler is a traditional German smoked pork product that originated in the city of Kassel.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: German