Wash the meat, dab dry. Cut rind crosswise. Rub meat with salt and pepper. Place in a roasting pan. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 3/4-2 hours open
Peel and quarter 2 onions. Clean or peel, wash and chop the vegetables. Add the onions and herbs to the meat after about 30 minutes. Gradually add approx. 600 ml water
Clean cabbage, wash it. Peel and chop 1 onion. Fry in hot fat. Add the cabbage and a little salt water, cover and stew for about 20 minutes
Remove the roast. Sieve the stock, bring to the boil. Stir flour and 2 tablespoons of water until smooth, stir in. Simmer for 5 minutes. Season to taste, stir in crème fraiche. Serves with: Potatoes
Drink: cold beer