Baeckeoffe
easy
180 mins
180 mins
Ingredients
- 100 g Shallots
- 350 g Carrots
- 350 g White cabbage
- 200 g Leeks (leek)
- 5 Stem(s) Thyme
- 600 g waxy potatoes
- 3 Juniper berries
- 1 Bay leaf
- 600 g mixed goulash
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 ml Vegetable broth (instant)
- 150 ml dry white wine
- 2 TABLESPOONS Oil
- 50 g Bacon
- 5 Stem(s) Parsley
Directions
- 1
Peel the shallots and cut them into sticks. Peel, wash and slice the carrots. Clean, wash and cut cabbage into larger pieces. Leek clean, wash and cut into rings. Wash thyme, dab dry and chop finely.
- 2
Peel, wash and slice the potatoes. Put shallots, carrots, cabbage, leek, thyme, juniper, bay leaf and meat in a larger bowl. Season with salt and pepper and mix well. Place in a roaster and spread evenly. Pour stock and wine over it, sprinkle with 1 tablespoon of oil. Place potato slices on top. Brush with 1 tablespoon of oil. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 3/4 hours. In the meantime cut the bacon into fine strips and sprinkle on the potatoes after about 1 3/4 hours. Cook in an open roasting pan for another 30 minutes.
- 3
Place potato slices on top. Brush with 1 tablespoon of oil. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 3/4 hours. In the meantime cut the bacon into fine strips and sprinkle on the potatoes after about 1 3/4 hours. Cook in an open roasting pan for another 30 minutes. Wash parsley, dab dry and chop finely. Remove the dish from the oven and sprinkle with the parsley
Nutrition Facts
460 kcal
31 g
18 g
38 g
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