Pork neck on savoy cabbage

Name: Pork neck on savoy cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1.5 kg Pork neck (allow bones to trigger); 7-10 Tbsp coarse pepper; 1 kg Salt; 2 TABLESPOONS grainy mustard; 1 kg Savoy cabbage; 500 g Carrots; 1-1.5 kg Potatoes; 6 small onions; 1 collar parsley, 1 tablespoon of oil; 2-3 TABLESPOONS butter/margarine

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1.5 kg Pork neck (allow bones to trigger)
7-10 Tbsp coarse pepper
1 kg Salt
2 TABLESPOONS grainy mustard
1 kg Savoy cabbage
500 g Carrots
1-1.5 kg Potatoes
6 small onions
1 collar parsley, 1 tablespoon of oil
2-3 TABLESPOONS butter/margarine

Directions

1
Wash the meat, pat dry and pepper. Sprinkle salt on the fat pan of the oven, place meat on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 1/4 hours. Coat the meat with mustard 30 minutes before the end of the roasting time and season with pepper again if necessary
2
Savoy cabbage and carrots clean, wash. Cut the savoy cabbage into strips and the carrots into slices. Wash the potatoes and cook for about 25 minutes
3
Peel and finely dice the onions. Wash and chop the parsley. Heat the oil. Sauté 2 tbsp. diced onions, savoy cabbage and carrots in it. Steam covered for about 15 minutes.
4
Potatoes quench, peel and slice. Keep warm. Heat the fat. Fry the rest of the onions until translucent, stir in parsley and spread over the potatoes. Arrange everything