Kasseler with cabbage salad
easy
120 mins
120 mins
Ingredients
- 2 kg detached pork chop
- 7-10 Tbsp Pepper
- 1/2 bunch Soup Greens
- 1 (approx. 1.2 kg) Head white cabbage
- 1 red and green pepper
- 70 ml Wine vinegar
- 7-10 Tbsp Salt
- 1-2 TEASPOONS Sugar
- 70 ml Oil
- 7-10 Tbsp Tube mayonnaise, cocktail cherries, canned mandarin orange filets and curly parsley
- 7-10 Tbsp Roasting hose
Directions
- 1
Wash the smoked pork loin and season all around with pepper. Clean the soup greens, peel if necessary, wash and cut into pieces. Fill the smoked pork loin and soup vegetables in a frying tube, close carefully and cut a small slit. Place on a baking tray and cook on the lower sliding rail (the roasting hose must not touch the oven walls!) in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 3/4 hours. (Roast can then rest in the foil until serving). In the meantime remove the outer cabbage leaves.
- 2
Cut cabbage into quarters, cut out the stalk. Cut cabbage into fine strips. Clean and wash the bell peppers, also cut into strips. Mix cabbage and paprika strips. Heat vinegar. Season with salt, pepper and sugar. Add oil, pour over the salad and knead well with your hands. Cover and leave to stand for about 30 minutes, season if necessary. Arrange in a bowl. Cut the roast open.
- 3
Season with salt, pepper and sugar. Add oil, pour over the salad and knead well with your hands. Cover and leave to stand for about 30 minutes, season if necessary. Arrange in a bowl. Cut the roast open. Garnish with mayonnaise pats, cocktail cherry, mandarin fillets and curly parsley. A party sun tastes good with this
- 4
With 10 people:
Nutrition Facts
400 kcal
6 g
22 g
43 g
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