Roast pork with apple red cabbage

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Cut the rind crosswise and lard with cloves. Rub the meat with salt and pepper. Peel and halve 4 onions. Place the meat with the onions and bay leaf on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 2 - 2 1/2 hours.

2. 2

   Gradually add 1/2 litre of water. From time to time pour the stock over the roast. In the meantime, clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips.

3. 3

   Peel and chop the remaining onion. Peel apples, quarter them, remove seeds and cut them into slices. Heat 2 tablespoons of clarified butter in a pot and sauté the red cabbage in it. Deglaze with red wine and 1/8 litre water.

4. 4

   Add apples, onion and about 1 teaspoon of salt and steam the cabbage at medium heat for about 45 minutes. Wash the potatoes and cook in salted water for about 20 minutes. Then drain and peel. Heat the remaining clarified butter and melt the sugar in it.

5. 5

   Fry the potatoes in it until golden brown. Remove the roast and onions and keep warm. Pour the stock through a sieve into a pot. Stir in the sauce thickener and bring to the boil briefly. Season with salt and pepper.

6. 6

   Arrange roast, onions and potatoes on a plate. Add red cabbage and sauce extra.