Pork loin with apple-red cabbage

Name: Pork loin with apple-red cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, black pepper; 1 collar Soup Greens; 1 kg Red cabbage; 1 baby onion; 2 tablespoons (20 g) clarified butter; 1/8 l Red wine vinegar; 1-2 Bay leaves; 2-3 TABLESPOONS Sugar; 2 large sour apples; 2 TABLESPOONS Cranberries (glass); 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp salt, black pepper
1 collar Soup Greens
1 kg Red cabbage
1 baby onion
2 tablespoons (20 g) clarified butter
1/8 l Red wine vinegar
1-2 Bay leaves
2-3 TABLESPOONS Sugar
2 large sour apples
2 TABLESPOONS Cranberries (glass)
2-3 TABLESPOONS dark sauce thickener

Directions

1
Season the meat. Roast on the fat pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 1 1/4 hours
2
Clean, wash and roughly dice the soup vegetables. After about 30 minutes add to the roast. Little by little add 1/2 l water
3
Clean the cabbage and cut into strips. Peel and chop the onion. Fry both in clarified butter. Add vinegar, spices and 3/8 l water, bring to the boil, cover and cook for about 1 hour. Wash, core and chop apples. After 30 minutes add with the cranberries
4
Keep the roast warm. Sieve the stock and bring to the boil. Stir in sauce thickener, bring to the boil and season to taste. Serve everything. Serve with: boiled potatoes
5
Drink: fine-tangy Pils