Kale in Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g kale, frozen food
- 2 onions)
- some broth, granular, granular
- some pepper
- some sugar
- some allspice powder
- some nutmeg, grated
- 1 clove garlic
- 150 ml water, if necessary up to 250
Print Recipe
Pin Recipe Instructions
- Let the kale thaw - preferably the evening before. Water the Römertopf according to the instructions.
- Finely chop the onions. Finely chop the garlic and mash it.
- Combine all ingredients and place in the Römertopf. Close the pot. Add approx. 150 - 180 ml of water.
- Place the Römertopf in the unheated oven and cook the kale at 200 ° top / bottom heat for about 2 hours.
- After the cooking time, depending on the liquid content of the kale, stir in a little more water and season again.
- We also serve boiled potatoes and Mettenden - possibly also Kasseler.
- We add the meatballs to the kale about 30 - 45 minutes before the end of cooking. You can also heat them separately (in the water) - then the cabbage is absolutely fat-free (except for the granular broth)
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