Winter pot in 7 steps

Ingredients for 4 servings:

• 400 g potatoes
• 2 onions
• 2 stalk(s) leeks
• ½ head of savoy cabbage
• ½ bell pepper(s), red and green
• 150 g radish(s)
• 600 g pork (from the leg)
• 3 tbsp olive oil
• Salt
• Pepper, freshly ground
• 125 ml vegetable stock
• 3 tomatoes, peeled
• Thyme, shredded
• 1 bunch of parsley
• 75 g sheep’s cheese

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for the Roman pot

Peel the potatoes and cut into small pieces. Peel the onions and slice them. Halve the leek and cut into strips. Halve the savoy cabbage and also cut into strips. Quarter the bell pepper, remove the seeds, and dice it. Peel the radish and cut it into small sticks. Rinse the meat under cold water, pat dry, and cut it into small cubes. Season with salt and pepper. Add the oil to the soaked earthenware pot, then add the potato pieces, onions, and bell pepper. Sprinkle with salt and pepper. Place the meat on top. The next layer is the leek, savoy cabbage, and radish sticks (this will need to be packed down a bit, but it will shrink later). Season with salt and pepper again. Pour the vegetable stock over the top. Place the earthenware pot with the lid on the oven rack in a cold oven (top/bottom heat approx. 200°C, fan oven approx. 180°C, gas mark 4). Cooking time: approx. 60 minutes (test the potatoes to see if they are cooked through). Remove the stems from the tomatoes and cut into pieces. Once the cooking time is complete, add the tomato pieces to the ingredients in the earthenware pot, stir in, and season with thyme, salt, and pepper. Let the pot simmer for another 10 minutes in the turned-off oven. Rinse the parsley, pat dry, and chop. Crumble the feta cheese and add it to the finished stew along with the parsley.