Green cabbage with roasted potatoes and roast pork

Name: Green cabbage with roasted potatoes and roast pork
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.5 kg Kale; 700 g baby potatoes; 4 TABLESPOONS clarified butter; 600 g detached pork chop; 2 Onions; 2 TABLESPOONS Sugar; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 2-3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp dried marjoram; 7-10 Tbsp Laurel

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.5 kg Kale
700 g baby potatoes
4 TABLESPOONS clarified butter
600 g detached pork chop
2 Onions
2 TABLESPOONS Sugar
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
2-3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp dried marjoram
7-10 Tbsp Laurel

Directions

1
Clean, wash and cut the kale into strips. Peel and wash the potatoes. Heat 2 tablespoons of lard in a large roaster. Fry the potatoes in it all around for about 10 minutes.
2
In the meantime, wash the cured pork and pat dry. Peel and finely chop the onions. Sprinkle the potatoes with sugar, toss briefly again and remove. Put the remaining lard into the roaster. Brown the smoked pork loin all around.
3
Season with pepper. Add kale and onions and fry for about 10 minutes while turning. Deglaze with broth, add bay leaf. Cover and braise for about 45 minutes. Add potatoes after 25 minutes.
4
Season again with salt, pepper and marjoram. Put kale and potatoes on a plate. Cut the roast open and arrange on top. Garnish with laurel as desired.