Peasant stew from the oven

Name: Peasant stew from the oven
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 collar Soup Greens; 1 (approx. 1 kg) White cabbage; 2 Onions; 1 kg Potatoes; 2 Bay leaves; 2 TABLESPOONS Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 6 Pork neck steaks (approx. 180 g each); 1⁄2 Federation Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 collar Soup Greens
1 (approx. 1 kg) White cabbage
2 Onions
1 kg Potatoes
2 Bay leaves
2 TABLESPOONS Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Salt
6 Pork neck steaks (approx. 180 g each)
1⁄2 Federation Parsley

Directions

1
Soup greens clean or peel, wash and cut into small cubes. Clean and wash the white cabbage and cut it into strips from the stalk. Peel and finely dice the onions. Peel and wash potatoes and cut them into large pieces.
2
Mix the prepared ingredients and bay leaf in a large roasting pan with lid. Boil up approx. 1 3⁄4 l of water, dissolve broth in it, season strongly with pepper and possibly salt. Pour over the vegetables. Rinse the slices of smoked pork loin and place them on top.
3
Put the lid on and braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1⁄2 hours.
4
Wash parsley, shake dry and chop finely. Remove the lid from the roaster. Grill the peasant stew under the grill of the oven for 5-7 minutes. Sprinkle with parsley. Serve with mustard.
5
Drink tip: beer, e.g. a tart Pils.