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
Kale in Roman Pot
Kale in Roman Pot

Instructions

  1. Let the kale thaw - preferably the evening before. Water the Römertopf according to the instructions.
  2. Finely chop the onions. Finely chop the garlic and mash it.
  3. Combine all ingredients and place in the Römertopf. Close the pot. Add approx. 150 - 180 ml of water.
  4. Place the Römertopf in the unheated oven and cook the kale at 200 ° top / bottom heat for about 2 hours.
  5. After the cooking time, depending on the liquid content of the kale, stir in a little more water and season again.
  6. We also serve boiled potatoes and Mettenden - possibly also Kasseler.
  7. 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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