Roast pork stuffed with cinnamon plums
easy
90 mins
90 mins
Ingredients
- 200 g Plums
- 2 TABLESPOONS demerara sugar
- 1 TEASPOON Cinnamon
- 1 kg detached pork chop
- 500 ml Vegetable broth (instant)
- 2-3 TABLESPOONS Honey
- 1/2 (approx. 1 kg) Head red cabbage
- 1 Onion
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 ml clear apple juice
- 2-3 TABLESPOONS Red wine vinegar
- 2 TABLESPOONS Sugar
- 1 Bay leaf
- 2-3 Cloves
Directions
- 1
Wash and stone the plums and cut them into slices. Mix with brown sugar and cinnamon. Wash the cured pork loin and dab dry. Prick a hole in the Kasseler with a long knife and enlarge with a wooden spoon. Press the cinnamon plums into the hole. Place the Kasseler on the fat pan of the oven.
- 2
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 1/4 hours. Gradually add vegetable stock. Brush with honey 15 minutes before the end of the cooking time. Clean, wash and cut the red cabbage into strips. Peel and chop onion. Heat clarified butter in a pot. Sauté the onion in it. Add red cabbage, braise briefly and season with salt and pepper. Add apple juice, vinegar, sugar, bay leaf and cloves. Cover and stew for one hour. Stir in between.
- 3
Heat clarified butter in a pot. Sauté the onion in it. Add red cabbage, braise briefly and season with salt and pepper. Add apple juice, vinegar, sugar, bay leaf and cloves. Cover and stew for one hour. Stir in between. Serve the roast pork and the spiced red cabbage together. Spätzle taste good with it
- 4
With 6 people:
Nutrition Facts
400 kcal
28 g
15 g
37 g
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