DREIERLEI KOHL (TRIPLY CABBAGE)

      Yield: 4 Portionen
 
    350 g  Streaky bacon
  1 1/2 l  Water
    500 g  White cabbage
    500 g  Savoy cabbage
    400 g  Red cabbage
      2    Polish sausages
           Salt & white pepper
           Nutmeg
           Stock powder
 
Serve with "salt potatoes" or country bread, and drink beer with it.
Put the streaky bacon (one piece) into a pan with the water, and bring to 
the boil. Cook for 20 minutes. Meanwhile, clean the savoy and white cabbages, 
cut them in eighths and cut out the core. When the preliminary 20 minutes' 
cooking time is up, add the cabbage pieces to the pan, and bring to 
a boil again. Simmer for a further 20 minutes. While the first two cabbages 
are cooking, clean and cut the red cabbage into eighths and core it in turn. 
Then add the red cabbage to the pan together with the polish boiling 
sausages (whole). Season with stock powder, salt, pepper and nutmeg. 
Simmer for a further 15 minutes. Remove bacon and sausage from the pan, 
slice them and return them to the finished eintopf. Serve.