Jul-Kasseler with onion-mustard crust on champagne grape cabbage

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the cured pork loin and pat dry. Place the meat on the fat pan of the oven. Peel onions, halve 1 onion. Add onion to the Kasseler with 1/2 litre of warm water. Cook meat in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/4 hours.

2. 2

   If necessary, add a little more water. Finely chop 4 onions and sauté in 2 tablespoons of hot oil until translucent, allow to cool. Dice the remaining onion and fry in the remaining oil. Add the sauerkraut and fry a little.

3. 3

   Deglaze with champagne and apple juice. Add bay leaves, juniper and peppercorns. Bring everything to the boil, cover and cook over a low heat for 45 minutes. Wash the grapes, possibly halve them. Add to the cabbage 40 minutes before the end of the cooking time.

4. 4

   Mix cooled onions, eggs, sugar, mustard and breadcrumbs. Season with salt and pepper. Remove the pork loin, spread the onion mixture on top and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for a further 20 minutes.

5. 5

   Remove the roast and keep it warm. Pour broth through a sieve and fill up to 1/2 litre with water. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper.

6. 6

   Serve the roast pork with the champagne cabbage and sauce. Parsley and potatoes taste good with it.

Nutrition Facts

KCAL
470 kcal

CARBS
20 g

FATS
21 g

PROTEINS
45 g