Schlodderkappes

Peel the potatoes and cut into large cubes on the spot, like the pork. Clean the cabbage, separate the leaves and remove the thick ribs. Blanch the leaves.

In a large casserole, alternate layers of potato cubes, cabbage leaves and meat cubes. Season each layer with salt and pepper. Pour in the stock and steam the dish in the closed casserole over medium heat for sixty minutes.

Just before the end of cooking add cumin and a few celery leaves.

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