Roast crust on white cabbage

Name: Roast crust on white cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Roast pork from the leg with rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme; 1/2 Tell. dried marjoram; 2-3 TABLESPOONS Oil; 2 Onions; 2 Carrots; 1/2 l clear broth (instant); 1 kg White cabbage; 15 g clarified butter; 1-2 TEASPOONS Tomato paste; 1 TEASPOON Caraway seeds; 1-2 TEASPOONS Sweet peppers; 1/4 l Vegetable broth (instant); 750 g Potatoes; 175 g Fresh cream; 2-3 TABLESPOONS dark sauce thickener; 1/2 bunch Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Roast pork from the leg with rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme
1/2 Tell. dried marjoram
2-3 TABLESPOONS Oil
2 Onions
2 Carrots
1/2 l clear broth (instant)
1 kg White cabbage
15 g clarified butter
1-2 TEASPOONS Tomato paste
1 TEASPOON Caraway seeds
1-2 TEASPOONS Sweet peppers
1/4 l Vegetable broth (instant)
750 g Potatoes
175 g Fresh cream
2-3 TABLESPOONS dark sauce thickener
1/2 bunch Parsley

Directions

1
Wash the meat, dab dry and cut the rind with a knife in a diamond shape. Rub the meat with salt, pepper, thyme and marjoram and place in a roasting pan with oil. Peel and quarter the onions. Clean, peel and roughly cut carrots into pieces. Spread onions and carrots around the meat. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 3/4-2 hours.
2
After approx. 30 minutes pour on 1/4 litre of clear broth. Pour on the rest of the clear broth gradually. Clean, wash and roughly cut the cabbage into pieces. Heat clarified butter in a frying pan and fry the cabbage lightly while turning. Add tomato paste. Season the cabbage with caraway, salt, pepper and paprika powder. Deglaze with vegetable stock and braise covered for about 15 minutes. In the meantime wash, peel and halve the potatoes. Cook potatoes in salted water for about 20 minutes. Add 150 g crème fraîche to the white cabbage and braise for another 5 minutes. Season with salt, pepper and paprika powder. Remove the crust from the roaster and pour the roast stock through a sieve into a pot.
3
In the meantime wash, peel and halve the potatoes. Cook potatoes in salted water for about 20 minutes. Add 150 g crème fraîche to the white cabbage and braise for another 5 minutes. Season with salt, pepper and paprika powder. Remove the crust from the roaster and pour the roast stock through a sieve into a pot. Degrease the stock a little and bring to the boil. Stir in the sauce thickener and cook again for about 1 minute. Refine sauce with remaining crème fraîche and season with salt and pepper. Wash parsley, dab dry and chop. Cut the roast into slices and arrange white cabbage and potatoes. Sprinkle potatoes with parsley. Pass the sauce extra
4
Stir in the sauce thickener and cook again for about 1 minute. Refine sauce with remaining crème fraîche and season with salt and pepper. Wash parsley, dab dry and chop. Cut the roast into slices and arrange white cabbage and potatoes. Sprinkle potatoes with parsley. Pass the sauce extra