White cabbage, tomatoes, carrots and diced smoked pork from the Römertopf

Name: White cabbage, tomatoes, carrots and diced smoked pork from the Römertopf
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 small head white cabbage (about 500 g); 500 g Carrots; 4 Tomatoes; 350 g Kasseler cutlet; 2 Bay leaves; 7-10 Tbsp Salt; 1 TABLESPOON Peppercorns; 2 TABLESPOONS Tomato paste

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 small head white cabbage (about 500 g)
500 g Carrots
4 Tomatoes
350 g Kasseler cutlet
2 Bay leaves
7-10 Tbsp Salt
1 TABLESPOON Peppercorns
2 TABLESPOONS Tomato paste

Directions

1
Prepare the Römertopf (in this case 28 x 18 cm; for the ingredients indicated, however, it should be slightly larger) according to the instructions for use. Remove the outer cabbage leaves. Cut cabbage into slices.
2
Cut up to the stalk, wash and drain. Peel and wash the carrots. Wash and clean the tomatoes. Cut both into pieces. Wash the smoked pork loin and dice it about 3 cm. Mix the prepared ingredients and fill into the pot.
3
Season with bay leaves, salt and peppercorns. Mix 375 ml water and tomato paste and pour into the Roman pot. Put the lid on and put into the cold oven. Switch on the oven (electric cooker: 200 °C/ gas: level 3) and cook for about 1 1/4 hours.