A stew in a class of its own, although the quality of the sausages is absolutely crucial. You should buy them only from a trustworthy butcher, so you can be sure that they are made from the meat of decently raised animals.
Especially in a stew it is important that every single ingredient is right, only then it will taste just as really good. Otherwise, the result is that indefinable mishmash that has denigrated the actually wonderful stew as a species.
Take a generously sized saucepan for it. First, finely dice the onions and sauté them in the hot oil, then add the bacon, finely diced or cut into strips, and, for seasoning, the very finely diced carrot, celery and leek.
Then add the rather coarsely diced potatoes.
Clean the cabbage, remove the thick parts of the strands, cut the beautiful leaves into pieces. For one minute in enough bubbling boiling salted water form, then ice cold quench – so blanched the cabbage retains its beautiful color and vitamins! Fill up with clear soup or water, put in the bunch of herbs as well as the lemon zest, season everything together with salt and season with pepper. Now, with the lid closed, gently simmer for about half an hour.
Now add the sausages. To do this, remove them from their casings and form small balls with moistened hands. Place them in the saucepan, shake them a little so that they sink into the vegetables, and cook for about half an hour.
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