White cabbage – carrot – potato – stew

Ingredients for 4 servings:

• 400 g white cabbage
• 200 g carrot(s)
• 300 g potato(s), waxy
• 2 tomatoes
• 400 g lean raw smoked pork, boneless
• 1 tbsp pepper, whole grains
• 3 bay leaves
• 1 tsp allspice, whole grains
• 2 tbsp tomato paste
• 2 tsp broth, granulated
• 500 ml water, warm
• Salt and pepper from the mill
• 200 g processed cheese or some flour as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Everything in the pot

Clean the white cabbage, remove the stalks, and chop the leaves into pieces. Wash and trim the carrots and potatoes, then cut them into cubes or strips. Wash and chop the tomatoes. Cut the smoked pork into pieces as well. Combine the ingredients and place them in a lidded casserole dish with a capacity of at least 3 liters. Add the peppercorns, bay leaves, and allspice. Mix the tomato paste, granulated stock, and water in a shaker. Season with salt and pepper and pour over the remaining ingredients. Close the casserole dish and cook the stew in the oven at 175°C (convection oven) for about 1 1/4 hours. The time given is based on a Tupperware container (plastic is more heat-permeable!) – it may take a little longer with ceramic or Roman pots. The sauce is very runny – if you prefer it creamier, you can thicken it with a little flour at the end or stir in 200g of processed cheese.