Roast crust on pineapple cabbage
easy
210 mins
210 mins
Ingredients
- 1.5-1.8 kg Ham-crusted roast ( salted for B;
- 7-10 Tbsp pre-order from the butcher)
- 7-10 Tbsp pepper, salt
- 3 Onions, 1 tomato
- 1 package Frozen Soup Green
- 1/4 l White wine
- 1 tablespoon (20 g) clarified butter
- 1.2-1.5 kg Sauerkraut
- 1 can(s) (580 ml) Pineapple pieces
- 2-3 Bay leaves
- 6-8 Juniper berries
- 800 g Potatoes
- 1 (20 g) heaped tbsp. flour
- 3-4 Tbsp Whipped cream
Directions
- 1
Wash the meat and pat dry well. Cut the rind crosswise with a sharp knife. Rub the meat with pepper. Place in a roaster. Peel onions, wash tomato. Chop tomato and 1 onion and add with soup vegetables. Roast in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 2 1/2-3 hours. Gradually add 200 ml wine and approx. 3/4 l water
- 2
Finely dice the remaining onions. Fry in hot clarified butter with the cabbage. Drain the pineapple, collect the juice and pour into the cabbage. Add laurel and juniper. Cover and stew for about 30 minutes. Mix in the pineapple after 15 minutes
- 3
Peel and wash the potatoes and cook for about 20 minutes. Let dumplings swell in plenty of water for 5-10 minutes. Then bring to the boil, add salt. Cook for about 1 minute. Let the dumplings simmer for another 10 minutes or prepare them according to the instructions on the packet
- 4
Take out the meat. Degrease the roast stock slightly, if necessary fill up with wine to approx. 800 ml liquid and bring to the boil. Stir flour with 3 tbsp. water until smooth. Stir into the stock and simmer for 5-10 minutes. Refine sauce with cream and season to taste. Arrange everything
Nutrition Facts
600 kcal
25 g
34 g
40 g
More Delicious Recipes
