Savoy cabbage is a winter kitchen classic. It's perfect for making a hearty stew, which you can use to bring a warming meal to the table after a long walk or day at work.

Savoy cabbage stew is delicious and can be preserved very well

Boil the savoy stew

First sterilize the glasses and let them drain on a towel. Classic jars with a glass lid, rubber ring and metal clip or containers with a twist-off cap and an intact seal are suitable.

Ingredients:

broth

  • 2 slices of soup meat (350 - 500 g)
  • 3 carrots
  • ½ leek
  • 1 slice of celery
  • 5 peppercorns
  • 3 bay leaves
  • 1 - 2 juniper berries

stew

  • ½ savoy cabbage
  • 6 waxy potatoes
  • 5 carrots
  • salt and pepper to taste

preparation

  1. Cook a strong beef broth from the beef, vegetables and spices. The cooking time should not exceed 30 minutes so that the meat still has a certain bite.
  2. During this time, peel and dice the potatoes and carrots.
  3. Cut the stalk out of the cabbage, rinse the leaves and slice into fine strips.
  4. Remove the filling and meat from the broth.
  5. Boil the carrots in the broth for 5 minutes.
  6. Add potatoes and continue cooking for 5 minutes.
  7. Add the diced meat and savoy cabbage to the stew and briefly bring to the boil.
  8. Taste again.
  9. Pour everything into the prepared glasses. There should be a 2cm border at the top.
  10. Wipe the rim of the glass and put the lid on.

boil down

  1. Place the jars on the rack of the preserving machine. They must not touch.
  2. Pour the water so that the vessels are at least half in it.
  3. Can at 98 degrees for 120 minutes.
  4. Remove with a glass spoon and let cool.
  5. Check that a vacuum has formed in all jars.
  6. Label, store in a cool, dark place.

If you have worked very cleanly, the cooked stew will keep for about a year.

tips

Never use ready-made granulated broth for preserving. The added yeast extract would cause the glasses to open again and spoil.

Category:

Vegetable garden