Fiery Kasseler-Spießbraten

Name: Fiery Kasseler-Spießbraten
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1.5 kg White cabbage; 2 medium-sized onions; 1/2 TEASPOON Vegetable broth; 5-6 Tbsp White wine vinegar; 3 TABLESPOONS oil, salt, pepper; 2 kg tripped chop of Kasseler; 2 TABLESPOONS Spit roast spice; 1 red chilli pepper; 1 Garlic clove; 1/2 Cucumber; 250 g Whole milk yoghurt; 250 g Low-fat curd

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1.5 kg White cabbage
2 medium-sized onions
1/2 TEASPOON Vegetable broth
5-6 Tbsp White wine vinegar
3 TABLESPOONS oil, salt, pepper
2 kg tripped chop of Kasseler
2 TABLESPOONS Spit roast spice
1 red chilli pepper
1 Garlic clove
1/2 Cucumber
250 g Whole milk yoghurt
250 g Low-fat curd

Directions

1
Clean, wash and finely slice the cabbage. Peel and chop the onions. Boil 150 ml water with broth, onions, vinegar, oil, salt and pepper. Pour hot over the cabbage and knead. Cover and leave to stand, preferably overnight
2
Wash the cured pork, dab dry and rub with the spice. Roast in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 1 hour. Gradually add 1/4-3/8 l water. Cut open the chillies, remove seeds, wash and finely chop. Sprinkle over the pork loin approx. 10 minutes before the end of the frying time
3
Peel and chop the garlic. Peel and chop the cucumber. Mix both with yoghurt and quark, season. Mix tzatziki into the cabbage, season again. Cut the roast open and serve with the salad
4
Drink: cold beer