Magdeburg Bördetopf

Ingredients for 4 servings:

• 250 g meat (shoulder of mutton)
• 250 g meat (pork shoulder or pork neck)
• 3 tbsp margarine
• 500 g potatoes
• 1 small white cabbage
• 4 onions
• ½ liter of broth (also from broth powder or broth paste)
• Thyme
• Caraway seeds
• Garlic salt
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe adapted from GDR TV chef Kurt Drummer

Dice the lamb and pork into equal pieces, slice the onions and peeled potatoes. Chop the white cabbage. Pour a little hot water over the meat cubes and let them simmer for about 5 minutes. Grease a casserole dish with margarine. Add a layer of onions, then potato slices, then the meat cubes, and finally the shredded white cabbage. Season with salt and pepper, a little thyme, garlic salt, and a pinch of caraway, and continue layering until the meat and vegetables are used up. Do not fill the broth quite to the top (if there isn’t enough broth, add a little water). Place the roasting pan, with the lid closed, in a preheated oven at 200°C for about 90 minutes. Do not open the lid during the entire cooking time! Serve hot from the oven to the table with freshly chopped parsley. Each guest takes their own portion of the Magdeburger Bördetopf from the “pot.”