Rinse the lid of the Cherokee pot briefly with cold water. Wash the pork, dab dry and cut into cubes. Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut cabbage quarters into large pieces. Peel and wash potatoes and carrots.
Cut potatoes into large cubes and carrots into thick slices. Peel and roughly dice onions. Chop the tomatoes a little bit in the tin. Mix the prepared ingredients. Season with salt, pepper and thyme. Put everything into the clay pot. Add bay leaves and pour the broth over everything. Cover the goulash and put it in the cold oven. Heat up the oven (electric cooker: 175 ° C / gas: level 2) and let it braise for 2 1/2-3 hours.
Put everything into the clay pot. Add bay leaves and pour the broth over everything. Cover the goulash and put it in the cold oven. Heat up the oven (electric cooker: 175 ° C / gas: level 2) and let it braise for 2 1/2-3 hours. Season goulash with salt and pepper again. Sprinkle with fresh thyme leaves as desired
Roman pot: Bay Keramik