Larded Kasseler roast

Name: Larded Kasseler roast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 2 Carrots; 1 Stalk leek (leek); 25 Cloves; 2 Bay leaves; 1 (approx. 1 kg) Savoy cabbage; 2 TABLESPOONS liquid honey; 1 TABLESPOON medium hot mustard; 20 g butter/margarine; 7-10 Tbsp salt, pepper, nutmeg; 3 tablespoons (30 g) Walnut kernels

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
2 Carrots
1 Stalk leek (leek)
25 Cloves
2 Bay leaves
1 (approx. 1 kg) Savoy cabbage
2 TABLESPOONS liquid honey
1 TABLESPOON medium hot mustard
20 g butter/margarine
7-10 Tbsp salt, pepper, nutmeg
3 tablespoons (30 g) Walnut kernels

Directions

1
Peel onions and carrots, clean the leek. Wash the vegetables. Chop everything roughly. Put them in a pot with the smoked pork, 5 cloves and laurel. Cover with water and simmer for about 45 minutes
2
Clean, wash and chop the savoy cabbage. Mix honey and mustard. Take the meat out, let it cool down a bit
3
Remove the meat from the bone. Cut skin crosswise. Brush with honey mixture, lard with remaining cloves. Fry on the fat pan in a hot oven (electric cooker: 200 °C / circulating air: 175 °C / gas: level 3) for approx. 20 minutes
4
Heat the fat. Sauté cabbage in it. Pour on 8 tbsp. of the smoked pork stock. Steam for about 10 minutes, season. Chop the nuts and mix in. Serve everything. Serves with: boiled potatoes
5
Drink: cold beer