Winter Pot-au-feu (Broken Tofu Pot)

Steps

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1. 1
   Peel the kohlrabi, removing the tough outer layers and fibrous parts, then cut into large chunks.
   ≈0:24
2. 2
   Cut garlic scapes into segments, carrot into large bias-cut chunks, and prepare onion and garlic bulbs.
   ≈1:08
3. 3
   Cut bacon into thick slices.
   ≈2:08
4. 4
   Heat the pot with a little olive oil, add bacon slices and pan-fry until golden brown on both sides, pressing gently to render the fat.
   ≈2:22
5. 5
   Place the pork loin in the pot and sear the surface until browned, then flip and sear the other side.
   ≈3:04
6. 6
   Pour in white wine and simmer over medium-high heat to cook off the alcohol.
   ≈3:12
7. 7
   Add all the vegetables (kohlrabi, garlic scapes, carrot, onion, and garlic bulbs) and pour in hot water.
   ≈3:28
8. 8
   Skim the foam from the surface of the broth to keep it clear.
   ≈3:34
9. 9
   Season with salt, white pepper, black peppercorns, and bay leaves.
   ≈3:45
10. 10
    Cover the pot, reduce heat to low, and simmer for 40-50 minutes without lifting the lid.
    ≈3:58
11. 11
    While simmering, prepare the cabbage by washing and cutting about one-quarter of it.
    ≈4:17
12. 12
    Once the broth is ready, remove the cooked garlic scapes and pork loin. Let the meat cool slightly, then slice it.
    ≈4:54
13. 13
    Add the German sausage and cabbage to the pot, simmer briefly, and serve.
    ≈5:23