Cut turnips into slices, remove peel, rinse, dice, clean and rinse Brussels sprouts. Cut pork cheek into small cubes, fry leisurely in lard in a large casserole.
Peel and dice the onions and sauté, then turn the rutabagas well in it to the other side. Fold in the Brussels sprouts and season well with pepper. Add 1/2 l of water and steam at low temperature for 25 minutes with the lid closed.
Peel and dice the potatoes, add a little water to the stew and cook for another 15 minutes. Season with salt. Grate marjoram and sprinkle over stew just before serving.