Roast crust on savoy cabbage

Name: Roast crust on savoy cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg roast pork (with rind; from the leg); 7-10 Tbsp salt, pepper, nutmeg; 750 g Savoy cabbage; 1/2-1 collar Soup Greens; 250 g Carrots; 2 TABLESPOONS butter/margarine; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg roast pork (with rind; from the leg)
7-10 Tbsp salt, pepper, nutmeg
750 g Savoy cabbage
1/2-1 collar Soup Greens
250 g Carrots
2 TABLESPOONS butter/margarine
1/2 TEASPOON Vegetable broth
7-10 Tbsp Parsley

Directions

1
Wash the meat and pat dry. Cut the rind. Rub the meat with salt and pepper and place in a roasting pan. Roast in a hot oven (electric cooker: 200 °C / convection oven 175 °C / gas: level 3) for approx. 1 3/4 hours
2
Clean the savoy cabbage and soup vegetables, peel the carrots. Wash everything and cut into pieces. Add the soup vegetables to the meat after about 15 minutes. Little by little pour on 1/2 l water
3
Heat the fat and fry the vegetables in it. Deglaze with 1/8 l water, bring to the boil. Dissolve the stock in it. Steam everything covered for 20 minutes. Season with salt, pepper and nutmeg
4
Keep the roast warm. Puree the soup vegetables in the stock, season to taste. Arrange roast with vegetables. Garnish with parsley. Serve with extra sauce. Served with: Boiled potatoes
5
Drink: light red wine