Boil up with doughboys
Serve this comforting meal on a winter evening.
1½ L vegetable stock
500g pork spare ribs
2 kūmaras, peeled and chopped
2 cups chopped cabbage, silverbeet or watercress
2 onions, peeled and chopped
6 cherry tomatoes
bunch of coriander or parsley, chopped
1 cup wholemeal flour
3 Tbsp canola oil
1 tsp baking powder
¼-½ cup milk
Place stock and pork in a large pot, bring to the boil, reduce heat and simmer for about an hour.
Add kūmara, cabbage, onion, tomatoes, salt, coriander to the pot and simmer for about 15 minutes.
Meanwhile, place flour in a bowl, add oil and mix until the mixture resembles coarse breadcrumbs.
Mix in baking powder and then add enough milk to make a sticky dough.
Drop teaspoon-sized balls of dough into the stock mixture, cover with a lid and simmer for about 10 minutes or until the dough boys are cooked.
Serve in bowls.