Cabbage From the Roman Pot

Peel and dice the onions and garlic. Clean the leek, remove the green leaves, cut the white part, rinse thoroughly, cut into slices. Mix with paradeis pulp, clear soup and spices. Clean the cabbage, rinse, cut into eighths. Put half of the leek and onion mixture into the Roman pot, place the cabbage quarters (hearts down) on top, cover with the remaining onion mixture. Spread butter flakes evenly on top. Briefly rinse the lid of the Römer pot under cold water, close the pot, place in a cold oven and cook at approx. 175 °C (gas: level 3) for approx. 40 minutes.

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