Doping like in the Wild West

The legends and stories surrounding Dutch ovens are all similar. The pioneers in the production of cast iron cookware in Europe were probably the Dutch, who were already making high-quality pots in the 17th century and exporting them to neighboring countries. The black pots then reached America and Australia in the luggage of European emigrants and made their way there as Dutch or camp ovens. They were part of every settler's trek and were passed down through several generations. Over time, these cast iron cooking pots were given an optimized shape for outdoor cooking: some have short legs, which allow the pots to stand securely even directly over a bed of coals. The lid was also given a raised edge, which means that the inside can also be used as a pan and the top also provides support for the coals on top. If you want to know how the cowboys used to cook in the Wild West, you can experience it first hand in Rolf Virbom's outlaw camp in Dinslaken.

RECIPE for Cheesysavoy
or in modern German: Cheesy Savoy Cabbage


Ingredients:
• approx. 100 g bacon strips
• approx. 100 g onion rings, more if you like
• 1 large head of savoy cabbage
• approx. 200 ml hot vegetable stock
• 200 ml cream
• 400 g Emmental or other spicy cheese, grated
• 4 eggs
• Salt
• Pepper
• Nutmeg
• Sweet paprika

Preparation:
Mix the cream with the eggs and season the mixture with nutmeg, salt and pepper. Stir in the cheese and put everything to one side. Preheat the oven on Thursday, fry the bacon and onions. Add the savoy cabbage, cut into strips, in portions until each one collapses a little. Let the savoy cabbage take on a roasted aroma; this requires strong bottom heat. Stir in the paprika powder. Deglaze with the hot stock and cook for around 10 minutes, reducing the heat if necessary. Pour the cream, egg and cheese mixture over it. Put the lid on the Dutch oven and generate top heat by spreading glowing briquettes or charcoal embers on the lid. After around 40 minutes, the "cheesy savoy cabbage" is ready.


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