| Quantity | Ingredient |
|---|---|
| 500 g | Green cabbage |
| 1 | Onions |
| 300 g | Potatoes |
| 0,3 l | Vegetable broth |
| 1 tsp | Mustard |
| Salt | |
| 200 g | Meat ends sausage |
| 200 g | Cassler Salmon Meat |
For green cabbage with Kassler in a Roman pot, first fill the lid of the Roman pot with cold water and set aside. Pluck green cabbage leaves, wash and pour boiling water over them. Rinse with cold water and drain. Dice the onions. Peel the potatoes and cut into small cubes. Drain the water from the lid. Put the green cabbage in the Roman pot. Mix in onions and potatoes. Add the broth. Season with mustard and a pinch of salt. Put the lid on. Place the Römertopf on the middle shelf in the cold oven. Set the temperature to 200° C. Cook for 80 minutes. Cut the ends of the mince into slices. Dice the Kassler. Spread the minced ends and Kassler over the green cabbage. Replace the cover. Green cabbage with Kassler and Mett ends in the Roman pot 15 minutes cook.
Servings: 3, Difficulty:
Preparation time: 20 minutes, Total duration: 2 hours