Cost Breakdown

Critical Success Points

• • Complete rinsing of the cabbage to remove excess salt
• • Cooking on very low heat for 1h30 (no boiling)
• • Adding the potatoes and sausages only 30 minutes before the end

Safety Warnings

• • Handle raw meat with separate utensils to avoid cross-contamination.
• • Ensure the pork reaches at least 71 °C internal temperature before serving.
• • Be careful of hot pot surfaces and steam when removing the lid.