Christmas sour roast with savoy cabbage

Name: Christmas sour roast with savoy cabbage
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 1/4 l Red wine vinegar; 200 ml Red wine; 6-8 Peppercorns; 5 Juniper berries; 3-4 Cloves; 1 Cinnamon stick; 2-3 Star Anise; 1-2 Bay leaves; 1 collar Soup Greens; 1.2 kg T; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1 (approx. 1.2 kg) cabbage; 100 g smoked streaky bacon cubes; 150 ml Vegetable broth (instant); 100 ml Orange juice; 1 Bag of mini dumplings shaped potato dumplings (20 dumplings, content 400 g); 75 g Honey cake; 1/4 collar Thyme; 7-10 Tbsp Orange slices and star anise

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

1/4 l Red wine vinegar
200 ml Red wine
6-8 Peppercorns
5 Juniper berries
3-4 Cloves
1 Cinnamon stick
2-3 Star Anise
1-2 Bay leaves
1 collar Soup Greens
1.2 kg T
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1 (approx. 1.2 kg) cabbage
100 g smoked streaky bacon cubes
150 ml Vegetable broth (instant)
100 ml Orange juice
1 Bag of mini dumplings shaped potato dumplings (20 dumplings, content 400 g)
75 g Honey cake
1/4 collar Thyme
7-10 Tbsp Orange slices and star anise

Directions

1
Put vinegar, 3/8 litres of water and red wine in a pot and bring to the boil. Add peppercorns, juniper berries, cloves, cinnamon stick, star anise and bay leaf. Simmer for 2 minutes at low heat. Remove from the heat and let it cool down. Peel or clean the soup greens, wash and cut into large pieces. Wash the meat, put it in a bowl, add the soup vegetables and pour the stock over it, so that the roast is covered as completely as possible.
2
Cover and leave to marinate in the refrigerator for about 24 hours. Peel and quarter the onions. Lift meat out of the marinade and pat dry with kitchen paper. Pour the stock through a sieve and collect. Season meat with salt and pepper. Heat the oil in a roasting pan and fry the meat thoroughly, turning it over. Add soup vegetables and onions and fry briefly while turning. Deglaze with the stock, cover and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours. In the meantime, clean and wash the savoy cabbage and cut into fine strips. Drain bacon in a pan, add cabbage, fry briefly, deglaze with stock and orange juice and braise at low heat for 15-20 minutes. Bring 1 1/2 litre of water to the boil, add dumplings, bring to the boil and simmer for 7 minutes at medium heat until bubbly. In the meantime, roughly dice the honey cake.
3
Deglaze with the stock, cover and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours. In the meantime, clean and wash the savoy cabbage and cut into fine strips. Drain bacon in a pan, add cabbage, fry briefly, deglaze with stock and orange juice and braise at low heat for 15-20 minutes. Bring 1 1/2 litre of water to the boil, add dumplings, bring to the boil and simmer for 7 minutes at medium heat until bubbly. In the meantime, roughly dice the honey cake. Lift the roast out of the stock, keep warm. Pour stock through a sieve and collect. Add the honey cake to the stock, bring to the boil and simmer at low heat for about 5 minutes. Wash the thyme, shake dry and pluck the leaves from the stems. Cut the meat into slices. Arrange cabbage, meat, sauce and dumplings sprinkled with thyme on plates. Garnish with orange slices and star anise
4
Pour stock through a sieve and collect. Add the honey cake to the stock, bring to the boil and simmer at low heat for about 5 minutes. Wash the thyme, shake dry and pluck the leaves from the stems. Cut the meat into slices. Arrange cabbage, meat, sauce and dumplings sprinkled with thyme on plates. Garnish with orange slices and star anise
5
24 hours waiting time