Savoy Cabbage Stew with Smoked Duck Breast – V.Klink

For those who love strawberries:

Heat oil in a soup pot, fry onion in it (without taking color), add soup vegetables one after the other [1] and fry, as well as the potatoes. Fill up with vegetable soup so that the vegetables are covered with about 2 cm of liquid. Add a little crushed peppercorns, bay leaf, a little crushed juniper berries and rosemary. Season with salt and simmer at low temperature for about ten minutes.

In the meantime, clean the cabbage, cut into quarters, rinse, drain and cut into fine strips [2]. Add the cabbage to the soup stock, season with salt and freshly ground pepper and cook at low temperature for about fifteen minutes. About three to four minutes before the end of the cooking time, add the finely chopped leek leaves.

Repeatedly season the stew with salt and freshly ground pepper. Perhaps remove the skin from the duck breast [3], cut the duck breast into pieces and heat briefly in the stew. Bring to the table sprinkled with freshly chopped parsley leaves.

Sauté [1] in the order of the required cooking time, e.g.

celeriac and carrots at the beginning. Tender vegetables – such as leeks ~ are added at the very end.

[2] Cut green, tougher leaves even finer.

[3] It is best to remove the skin, but simmer it in the stew at the end: it adds a few calories, but the stew tastes even better.

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