Kasseler with butter savoy cabbage

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the onions. Halve to 1 and cut into slices. Mix with 1 tablespoon of oil and some cayenne pepper

2. 2

   Season the Kasseler with pepper. Place on the bone and place on a fat pan with the halved onions. Fry in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes. Stir onions in between. After approx. 30 minutes pour on 1/2 l of hot water bit by bit. Spread the pork loin with approx. 1 tbsp. jelly. Stir the rest into the onions, fry until done

3. 3

   In the meantime clean, wash and cut the cabbage into strips. Dice the remaining onion finely and fry it in hot butter until it becomes glassy. Braise the cabbage briefly. Season with salt and a little pepper. Stir in 100 ml water and 1 teaspoon broth, bring to the boil. Cover and stew for 15-20 minutes

4. 4

   Wash the parsley and chop it except for something to garnish. Stir egg and parsley into the dumpling dough. Form the dough into a roll. Cut into about 12 pieces. Heat 3-4 tablespoons of oil in a large frying pan. Fry the potato cookies in it in 2 portions while turning them golden brown. Keep warm

5. 5

   Wrap the cured pork in aluminium foil and let it rest for 5-10 minutes. Bring the onions to the boil in a saucepan together with the frying stock. Stir the starch and 1-2 tbsp. water until smooth and thicken the stock. Season to taste

6. 6

   Slice the smoked pork loin. Serve with savoy cabbage, potato biscuits and onion sauce. Garnish the slices with the rest of the parsley

Nutrition Facts

KCAL
850 kcal

CARBS
61 g

FATS
36 g

PROTEINS
64 g