Braised rolled roast on white cabbage

Name: Braised rolled roast on white cabbage
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1/2 Head White cabbage (about 500 g); 400 g Potatoes; 400 g Carrots; 2 Onions; 1.25 kg Roast neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 7-10 Tbsp Caraway seeds; 2 Laurel leaves; 7-10 Tbsp Parsley; 7-10 Tbsp Herbs

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1/2 Head White cabbage (about 500 g)
400 g Potatoes
400 g Carrots
2 Onions
1.25 kg Roast neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
7-10 Tbsp Caraway seeds
2 Laurel leaves
7-10 Tbsp Parsley
7-10 Tbsp Herbs

Directions

1
Remove the outer cabbage leaves. Cut out the stalk. Cut cabbage into pieces. Peel and wash potatoes and carrots. Dice potatoes, cut carrots into slices. Peel and slice onions. Wash meat and dab dry. Rub with salt and pepper. Heat lard. Brown the meat in it all around for about 15 minutes, take it out. Sauté cabbage and onions in the frying fat for about 10 minutes. Season with salt, pepper and caraway. Add the roast, carrots, potatoes and bay leaf and add 1/2 litre of water. Cover and stew for 1 1/4 hours. Turn roast and vegetables every 20 minutes. After 40 minutes add 1/8 litre of water. Season vegetables if necessary just before serving. Cut the roast open. Place vegetables on a plate, arrange roast on top, sprinkle with chopped parsley and serve garnished with herbs
2
Scarf: Meyer Mayor
3
Mortar: kitchen professional