Crusted roast with creamed savoy cabbage and fried potatoes

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the meat if necessary, dab dry and cut the rind with a sharp knife in a diamond shape. Season the underside of the meat with salt, pepper and marjoram. Peel onions and cut 2 roughly into pieces. Wash and peel the carrot and cut it into pieces. Put 100 ml of water into a large roasting pan, put the meat into it and spread the carrot and onion pieces around it

2. 2

   Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours. Heat up the stock. When the carrots and onions are lightly browned (after 50-60 minutes) pour on the hot stock gradually. After approx. 2 hours, switch the oven on (electric oven: 200-225 °C/circulating air: 175-200 °C/ gas: level 3-4). Mix approx. 1/2 tsp salt and 3 tbsp cold water. Brush the crust with the salt water (repeat if necessary) and continue to bake for approx. 30 minutes

3. 3

   Wash the potatoes thoroughly and cook covered in boiling water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Let the potatoes cool down

4. 4

   Clean the savoy cabbage, quarter, wash and drain well. Cut the cabbage into fine strips. Finely chop the remaining onions. Heat the fat in a pot, fry about 1/3 of the onions in it. Add the cabbage, braise briefly and sprinkle with a little salt. Pour on 1/4 litre of water, cover and stew for 20-25 minutes. Stir in between. Mix flour and cream, stir into the savoy cabbage and simmer for another 5 minutes, stirring occasionally. Season creamed savoy cabbage with salt and nutmeg

5. 5

   Cut the potatoes into slices. Heat clarified butter in a pan and fry the potatoes for about 10 minutes, turning them over. After 5-6 minutes add the remaining onion cubes and fry them. Season potatoes with salt and pepper

6. 6

   Warm the finished crusted roast. Pour frying stock into a pot. Dissolve the roasting mixture with a little hot water and pour in. Degrease the stock and bring to the boil. Stir the starch with 2-3 tbsp. cold water until smooth, pour into the stock and simmer for 1-2 minutes while stirring. Season the sauce with some pepper. Slice the crusted roast and garnish with marjoram as desired. Add sauce, fried potatoes and creamed savoy cabbage

Nutrition Facts

KCAL
800 kcal

CARBS
42 g

FATS
43 g

PROTEINS
60 g