Glazed roast ham with potato biscuits and creamed pointed cabbage

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Wash the meat. Peel 2 onions. Peel and wash the carrots. Put meat, carrots, bay leaves, juniper berries, allspice, 1 tablespoon salt, peppercorns and onions in a large pot. Cover with water. Bring to the boil covered and cook over medium heat for 2 1/2-3 hours

2. 2

   Stir apricot jam and coloured pepper until smooth. Remove the meat from the stock and let it cool down a little. Cut off the rind. Place meat on the fat pan of the oven, spread with the jam and pour 400 ml of stock. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes

3. 3

   In the meantime clean, wash and quarter the cabbage and cut out the stalk. Cut cabbage into strips. Peel 2 onions and chop finely. Wash 3 stems of parsley, shake dry and chop finely. Knead dumpling dough, ham and parsley. Form into a roll of about 35 cm. Cut into 20 slices

4. 4

   Heat the oil in a large casserole dish, fry the onions until translucent, add the cabbage and cook for about 10 minutes while turning. Season with salt, pepper and nutmeg. Add cream and stock, bring to the boil and simmer for 2-3 minutes. Stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and sugar

5. 5

   In the meantime heat up clarified butter in 2 portions in a pan. Fry the potato cookies in two portions for 2-3 minutes on each side. Keep warm

6. 6

   Wash 2 stalks of parsley, shake dry, put one leaf aside for garnishing, cut remaining parsley into fine strips. Remove roast from the oven and cut open. Arrange meat, potato cookies and cabbage. Sprinkle meat with parsley and garnish with parsley leaf

Nutrition Facts

KCAL
910 kcal

CARBS
60 g

FATS
25 g

PROTEINS
112 g