Colourful pork goulash in Cherokee clay pot

Name: Colourful pork goulash in Cherokee clay pot
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 700 g Pork (from the leg); 1 (approx. 750 g) Savoy cabbage; 500 g Potatoes; 375 g Carrots; 3 medium-sized onions; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON dried thyme; 2 small bay leaves; 1/2 l clear broth (instant); some stem(s) fresh thyme

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

700 g Pork (from the leg)
1 (approx. 750 g) Savoy cabbage
500 g Potatoes
375 g Carrots
3 medium-sized onions
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON dried thyme
2 small bay leaves
1/2 l clear broth (instant)
some stem(s) fresh thyme

Directions

1
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.
2
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.
3
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
4
Roman pot: Bay Keramik