Crispy roast suckling pig on paprika cabbage

Name: Crispy roast suckling pig on paprika cabbage
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 3 Onions; 1 collar Soup Greens; 1.6 kg Leg of suckling pig with rind (boneless, to be released by the butcher; may be ordered in advance); 7-10 Tbsp salt, pepper; 2 TABLESPOONS sweet marjoram; 2 TABLESPOONS Oil; 1 slightly heaped tablespoon of cornflour; 7-10 Tbsp Kitchen yarn; 3 Onions; 2 large red peppers; 1 (approx. 1.5 kg) White cabbage; 500 g Mushrooms; 5-6 Tbsp Oil; 1 TEASPOON Vegetable broth; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS clarified butter; 1 package (500 g) Fresh pasta (refrigerated shelf)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

3 Onions
1 collar Soup Greens
1.6 kg Leg of suckling pig with rind (boneless, to be released by the butcher; may be ordered in advance)
7-10 Tbsp salt, pepper
2 TABLESPOONS sweet marjoram
2 TABLESPOONS Oil
1 slightly heaped tablespoon of cornflour
7-10 Tbsp Kitchen yarn
3 Onions
2 large red peppers
1 (approx. 1.5 kg) White cabbage
500 g Mushrooms
5-6 Tbsp Oil
1 TEASPOON Vegetable broth
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
2 TABLESPOONS clarified butter
1 package (500 g) Fresh pasta (refrigerated shelf)

Directions

1
Peel and chop 3 onions. Clean or peel, wash and roughly dice the soup vegetables. Wash the meat, dab dry well. Score the rind several times with a sharp knife at a distance of about 2 cm.
2
Rub the meat side with salt, pepper and marjoram. Tie the leg with kitchen twine to shape.
3
Heat the oil in a frying pan. Brown the meat in it all around. Take out. Sauté the onion cubes and soup vegetables in the hot frying fat. Deglaze with 1 l water. Place the meat on top and bake in a hot oven (electric cooker: 175 °C/air: 150 °C/gas: see
4
manufacturer) open 2 1⁄2 Stew for 2 hours.
5
Peel 3 onions, dice finely. Clean and wash the bell peppers and cut them into fine strips. Clean, wash and quarter cabbage, remove stalk. Cut cabbage into strips. Clean mushrooms, wash briefly if necessary and cut in half depending on size.
6
Heat 3-4 tablespoons of oil in a casserole dish. Add half onions, cabbage and paprika and fry vigorously. Deglaze with 150 ml water. Bring to the boil, stir in broth and braise covered for about 25 minutes. Season with salt, pepper, some sugar and about 1 tbsp. paprika.
7
Turn up the oven for the legged oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Fry for another 30 minutes until crispy.
8
For the mushrooms, heat 2 tablespoons of oil in a large pan. Fry the mushrooms and remaining onions for 5-8 minutes, turning them over. Season with salt and pepper. Keep warm.
9
For the Schupfnudeln heat up clarified butter in a pan. Fry the Schupfnudeln in it until golden brown and keep warm.
10
Lift out the leg and keep warm. For the sauce, sieve the stock into a pot and bring to the boil. Stir the starch and 4-5 tablespoons of water until smooth, stir into the stock, bring to the boil and simmer for about 1 minute. Season the sauce to taste.
11
Dress everything.