Stew From the Roman Pot

Properly water the roman pot. Clean and rinse greens. Cut cabbage into quarters. Split cauliflower into roses. Cut carrots into slices, onions into rings.

Put greens in clay pot with pepper, broth, salt, bay spice and cloves.

Cover and put in a cold oven at 200 degrees for about 1 hour. Mix minced meat with egg, soaked and squeezed toast, bell pepper and dill and arrange into dumplings.

Add the dumplings to the stew and leave for 10 minutes.

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