Kasseler-Spießbraten on hunter's cabbage

Name: Kasseler-Spießbraten on hunter's cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 3 medium-sized onions; 750 g Mushrooms; 125 g streaky smoked bacon; 4 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 2 can(s) (850 ml each) Sauerkraut; 1–2 Bay leaves; 1 TEASPOON clear soup; 1.5 kg detached pork chop; 1 TEASPOON Spit roast or grill spice; 1 TEASPOON dried marjoram; 7-10 Tbsp Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

3 medium-sized onions
750 g Mushrooms
125 g streaky smoked bacon
4 TABLESPOONS Oil
7-10 Tbsp salt and pepper
2 can(s) (850 ml each) Sauerkraut
1–2 Bay leaves
1 TEASPOON clear soup
1.5 kg detached pork chop
1 TEASPOON Spit roast or grill spice
1 TEASPOON dried marjoram
7-10 Tbsp Marjoram

Directions

1
Peel and chop the onions. Clean, wash and slice the mushrooms. Finely dice bacon.
2
Heat 1 tablespoon of oil in a large frying pan. Fry the bacon in it until crispy and take it out. Heat 1 tablespoon of oil in the bacon fat. Sauté onions and mushrooms in portions while turning. Season with pepper and a little salt.
3
Add sauerkraut, bacon, bay leaf, approx. 3/8 l water and stock. Bring everything to the boil.
4
Wash the cured pork loin and pat dry. If necessary, cut several times crosswise. Place the cured pork on the cabbage. Mix the spices for the roast spit, marjoram and 2 tbsp. oil. Brush the smoked pork with it.
5
Braise everything open in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 1 - 1 1/4 hours. Stir the cabbage more often. Remove the roast. Season cabbage with pepper and salt if necessary.
6
Arrange everything, garnish with marjoram. Parsley potatoes are delicious with it.
7
Drink: White wine, e.g. 2009 Neipperger Steingrube Grauer Burgunder Spätlese dry, Weingärtner Brackenheim.