A delicious recipe with all steps

Reduce the savoy cabbage stew

First, sterilize the jars and let them drain on a towel. Classic mason jars with glass lids, rubber rings and metal clips or vessels with twist-off closures and intact seals are suitable.

Ingredients:

broth

• 2 slices of soup meat (350 - 500 g)
• 3 carrots
• ½ stick of 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 the potatoes and carrots and cut them into cubes.
3. Cut the stalk out of the cabbage, rinse the leaves and slice into fine strips.
4. Remove the filler and meat from the broth.
5. Bring the carrots to the boil for 5 minutes.
6. Add the potatoes and cook for another 5 minutes.
7. Add the diced meat and savoy cabbage to the stew and bring to the boil briefly.
8. Season again vigorously.
9. Pour everything into the prepared glasses. A margin two centimeters wide should remain at the top.
10. Wipe the edge of the glass and put the lid on.

Boiling down

1. Place the glasses on the grate of the canning machine. They are not allowed to touch.
2. Pour in water so that the vessels are at least halfway in it.
3. Preserve at 98 degrees for 120 minutes.
4. Take out with a glass lifter and let cool down.
5. Check that a vacuum has formed in all glasses.
6. Label, store in a cool and dark place.

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