Kasseler on savoy cabbage

Name: Kasseler on savoy cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Kasseler (boneless); 2 Onions; 2 Carrots; 1 Stalk leek (leek); 25 Cloves; 7-10 Tbsp Salt; 2 Bay leaves; 1 (approx. 1 kg) Head Savoy cabbage; 2 TABLESPOONS Honey; 1 TABLESPOON Mustard; 50 g Walnuts; 50 g Butter or margarine

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Kasseler (boneless)
2 Onions
2 Carrots
1 Stalk leek (leek)
25 Cloves
7-10 Tbsp Salt
2 Bay leaves
1 (approx. 1 kg) Head Savoy cabbage
2 TABLESPOONS Honey
1 TABLESPOON Mustard
50 g Walnuts
50 g Butter or margarine

Directions

1
Wash the meat. Peel onions. Clean, wash and coarsely chop the carrots and leek. Put meat, onions, carrots, leek, 5 cloves, salt and bay leaves into boiling water and let it boil for about 45 minutes.
2
Clean the savoy cabbage, wash it, quarter it, cut out the stalk. Cut cabbage into strips. Mix honey and mustard. Take meat out of the stock and let it cool down a bit. Cut the surface of the roast into a 3 mm deep groove.
3
Decorate with cloves. Pour over honey-mustard sauce and roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 20 minutes. In the meantime, pour the meat stock through a sieve and put it back into the pot.
4
Cook the cabbage for about 15 minutes. Coarsely chop the nuts. Drain cabbage. Let meat rest for about 5 minutes. Heat fat and toss nuts and cabbage in it. Cut meat into thin slices. Arrange vegetables and sausage on a plate.