Peasant stew from the oven

Name: Peasant stew from the oven
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 bunch of greens; 600 g White cabbage; 800 g small potatoes (e.g. triplets); 150 g Spelt grains; 7-10 Tbsp Pepper; 1 l Vegetable broth; 6 discs (200 g each) Kassel neck steaks; 1/2 bunch Parsley

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 bunch of greens
600 g White cabbage
800 g small potatoes (e.g. triplets)
150 g Spelt grains
7-10 Tbsp Pepper
1 l Vegetable broth
6 discs (200 g each) Kassel neck steaks
1/2 bunch Parsley

Directions

1
Clean or peel and wash the soup greens and cut everything into small cubes. Clean, wash and cut the white cabbage into strips. Wash, peel and halve the potatoes. Mix everything with spelt grains and season with pepper.
2
Put them into a large ovenproof casserole or roasting pan. Heat the stock and pour over the vegetables. Wash the slices of smoked pork, dab dry and spread on top. Put the lid on and braise in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours
3
Wash the parsley, shake dry. Pluck off leaves and chop finely. Take the casserole out of the oven, remove the lid. Grill under the preheated grill of the oven (250 °C) for about 5 minutes. Sprinkle with parsley