Smoked Sausage on Potato-Cabbage Stew
Cut the pork belly into 1/2 cm (approximately 1/8-inch) cubes and brown in a saucepan in 1/2 tablespoon of clarified butter.
Peel and chop the onions, add to the pan with the meat and sauté until translucent.
Shred or very thinly slice the cabbage. Peel and finely dice the potatoes and carrots.
Add the remaining clarified butter to the pan and stir-fry the cabbage. Add the potatoes, carrots, mustard, juniper berries, tomato paste and broth, season with salt and pepper and cook, stirring occasionally until the vegetables are tender, about 30 minutes.
Place the sausages in a pan of simmering water and cook until heated through. Slice and serve on top of the cabbage mixture.
Serve sprinkled with parsley.