Asenovska Kapama with Pork, Chicken and Sausages

Cut the cabbage into thick strips and season with fenugreek and paprika. Put half the oil and one quarter of the cabbage in a clay casserole.

Cut the pork into 4 pieces and place on the cabbage. Add another cabbage layer, the half chicken cut into 4 pieces, then more cabbage.

Add the sliced sausages and cover with the remaining cabbage and 3 whole cabbage leaves.

Add the tomatoes, paprika and remaining oil. Place the casserole in a cold oven.

Heat to 250°C and cook for 15 minutes once that temperature is reached. Reduce to 150°C and bake for 2 hours.