5mediumcarrots - roughly chopped or half a bag of baby carrots
1smallbay leaf
1teaspoondried basil - chopped
1tablespoonbasil
3sprigsthyme - optional
1tablespoonsweet paprika
¼teaspoonsea salt
¼teaspoonground black pepper
⅛teaspooncaraway seeds - crushed
1pinchcayenne pepper
2cupsbeef stock (beef broth or beef bouillon)
2poundsground pork (minced pork)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Cook the pork in a large pan until heated through and browned.
Put the pork into a large glass baking dish.
Add olive oil to a pan, then the onions and leek. Saute 7 for minutes.
Add the carrots, garlic and cabbage and stir. Let cook for 2 minutes.
Add the broth, spices and herbs to the pan and let it simmer for 15 minutes with the lid on the pan. The veggies will steam in the broth, absorbing its nutrients. Stir occasionally as they wilt and scrape the bits off the bottom of the pan, and stir once you can.
Pour the veggie and broth mixture over the pork in the glass baking dish.
Mix the ingredients in the baking dish and bake in the oven for about 1 hour or until the top looks slightly browned.
Serve with a couple of fresh scoops of raw sauerkraut and minced garlic if desired.