Töginger vegetable stew with three kinds of meat from the Roman pot

Ingredients for 3 servings:

• 500 g savoy cabbage, coarsely chopped, without ribs
• 1 onion(s), cut into wedges
• 1 tbsp caraway powder
• 1 tsp, heaped curry powder
• 1 tsp, heaped paprika powder, sweet, preferably Hungarian
• 1 pinch(s) nutmeg, grated
• salt and pepper
• 1 cup rice, preferably broken rice
• 1 chicken leg(s)
• 4 slices of pig’s feet
• 250 g beef broth, cut into cubes
• 500 ml broth
• oil

Instructions

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

Römertopf, for everything that should stay moist and requires little work

Gently fry the onions in a pan in a little oil, but do not brown. Add the savoy cabbage, onions, and rice to the watered earthenware pot and mix in the seasoning. Cut the beef into cubes, arrange it on top with the pork trotters and chicken leg, and pour in the broth. Place the closed earthenware pot in a cold oven and preheat to 180°C. After 20 minutes, reduce the heat to 160°C and simmer for at least 120 minutes. Longer cooking times will not harm the dish.