Ingredients for 4 persons

  • 400 g smoked pork belly (Wammerl)
  • 200g Chorizo (Spanish paprika sausage)
  • 2 onions, peeled
  • 2 red chilli peppers, seeded and chopped into small pieces
  • 3.5 l strong poultry stock
  • 750g vegetables (beta sweet carrot, parsley root, red pepper)
  • 300g savoy cabbage
  • 1 bay leaf
  • 2 cloves
  • Salt
  • 5 tbsp liquid blossom honey
  • 1 tbsp chopped coriander


Cook the pork belly and the sausage with a halved onion and the two chilli peppers in the poultry stock for about 60 minutes. Meanwhile, clean all the vegetables and cut them into coarse pieces. Wash and drain the savoy cabbage thoroughly. Then remove the pork belly and sausage from the cooking stock and cook the vegetables with bay leaf and cloves in the cooking stock until soft. Cut the pork belly and sausage into slices. Add back to the stew and season to taste with salt. Serve in a large bowl. Mix the liquid honey with chilli peppers and chopped coriander in a mortar. Serve separately in order to dribble on top.


Wine recommendation:
Vina Tondonai Gran Reserva, Lopez de Heredia, Rioja

Text source: Christian Jürgens
Image source: Christian Jürgens
Pictures from top to bottom:
Cover picture / Source Christian Jürgens
Ingredients: Savoy cabbage stew / Source Christian Jürgens
Preparation: Savoy cabbage stew / Source Christian Jürgens
Savoy cabbage stew / Source Christian Jürgens

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