Kasseler stuffed with prunes on savoy cabbage vegetables
easy
75 mins
75 mins
Ingredients
- 200 g Prunes
- 3 TABLESPOONS Rum
- 2 kg boneless pork
- 7-10 Tbsp (triggered by the butcher
- 7-10 Tbsp let)
- 1 TEASPOON Oil
- 1 TABLESPOON Honey
- 1/4 l Red wine
- 1 (approx. 800 g) little head
- 7-10 Tbsp Savoy cabbage
- 2 TABLESPOONS Butter or margarine
- 1/4 l Broth (instant)
- 1 1/2 (each 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 1 TEASPOON Caraway seeds
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Flour
- 7-10 Tbsp wooden sticks
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Marinate 150 grams of prunes with two tablespoons of rum. Wash the Kassler, dab dry, cut a pocket lengthwise and fill with the trunk plums. Prick the opening with wooden sticks and wrap them with kitchen string.
- 2
Mix oil, honey and the remaining rum, coat the Kasseler with it, place it on a fat pan, pour 1/8 litre of red wine over it. Add the pork loin and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for 45 minutes.
- 3
After 20 minutes add the remaining prunes and red wine to the stock. In the meantime, clean and wash the cabbage and cut it into bite-sized pieces. Heat butter in a pot and sauté the savoy cabbage.
- 4
Deglaze with broth and a cup of cream. Add caraway seeds and stew covered for 20 minutes, stirring frequently. Remove the cured pork from the oven and keep warm. Pour the roast stock through a sieve into a pot and bring to the boil.
- 5
Mix the rest of the cream with flour until smooth and stir into the sauce, simmer for two minutes, season with salt and pepper. Arrange the savoy cabbage and sausage on a plate. Serve sauce extra. Boiled potatoes taste good with it.
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