Preparation

Heat up the margarine in frying-pan.
Add bacon, onion and garlic and stew.
Add cabbage, celery, carrots and potatoes, cover and steam until the vegetables falls in.
Spice with pepper and thymian.
Place rips within the vegetables.
Add white wine and soup, cook on low heat for about one hour.
Add tomatoes and cook for 10 more minutes.

Ingredients

  • Rippli is a type of ham. It comes from the pig's back, just above the ribs - hence the name. Cured and smoked
  • 1 tablespoon of margarine
  • 100 g (0.22 pounds) of bacon, cut into small pieces
  • 2 sliced ​​onions
  • 1 pressed garlic
  • 300 g (0.66 pounds) of cabbage, cut into strips
  • 200 g (0.44 pounds) of celery, cut into pieces
  • 250 g (0.55 pounds) of carrots, cut into slices
  • 500 g (1.10 pounds) of potatoes, cut into slices
  • chili
  • ½ teaspoon dry or 1 teaspoon of fresh thymus
  • 800 g (1.76 pounds) of smoked meat
  • 1 dl (3.4 fl. Ounces) of white wine
  • ¼ teaspoon of powdered soup (instant soup)
  • 4 tomatoes, peeled, cut into slices