Roast Riesling ham with savoy cabbage salad

Name: Roast Riesling ham with savoy cabbage salad
Cook time: 3 h
Total time: 3 h
Yield: 11
Ingredients: 1 Head (approximately 800 g) Savoy cabbage; 2 Shallots; 250 g Tomatoes; 1 collar Parsley; 3 TABLESPOONS Oil; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 2 Onions; 2 kg cured ham roast; 600 ml dry white wine (e.g. Pfälzer Riesling); 2 Bay leaves; 1 TABLESPOON black peppercorns; 3 Cloves; 1/2 cube (21 g) Yeast; 1/2 package (500 g) Baking mix for crusty bread; 1 TABLESPOON Mustard; 7-10 Tbsp Flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 11

1 Head (approximately 800 g) Savoy cabbage
2 Shallots
250 g Tomatoes
1 collar Parsley
3 TABLESPOONS Oil
8 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
2 Onions
2 kg cured ham roast
600 ml dry white wine (e.g. Pfälzer Riesling)
2 Bay leaves
1 TABLESPOON black peppercorns
3 Cloves
1/2 cube (21 g) Yeast
1/2 package (500 g) Baking mix for crusty bread
1 TABLESPOON Mustard
7-10 Tbsp Flour
baking paper

Directions

1
For the cabbage salad, clean, quarter, wash and cut into thin strips. Peel and finely dice the shallots. Wash, clean, quarter, seed and dice the tomatoes. Wash parsley, dab dry, chop finely. Sauté shallots in hot oil, add vinegar and bring to the boil once. Add parsley. Pour the marinade hot over the savoy cabbage and mix well.
2
Add tomatoes and season well with salt, pepper and sugar. Let the salad soak through. Peel and quarter onions. Place the roast in a large pot, add wine and fill up with as much water as is needed to cover the roast well. Add onions, bay leaf, peppercorns and cloves and bring to the boil. Cover and cook over medium heat for about 1 1/2 hours. Remove the meat from the pot, drain well and let it cool down a little. In the meantime, dissolve yeast in 300 ml lukewarm water for the bread dough. Add the baking mixture and mix briefly with the dough hooks of the hand mixer on a low setting. Then knead to a smooth dough for 3 minutes at the highest setting. Cover the dough and leave to rise in a warm place for about 30 minutes. Roll out the dough rectangularly (approx. 30 x 40 cm) on a floured work surface, except for some garnish. Spread with mustard. Place the roast on top and wrap in the dough.
3
In the meantime, dissolve yeast in 300 ml lukewarm water for the bread dough. Add the baking mixture and mix briefly with the dough hooks of the hand mixer on a low setting. Then knead to a smooth dough for 3 minutes at the highest setting. Cover the dough and leave to rise in a warm place for about 30 minutes. Roll out the dough rectangularly (approx. 30 x 40 cm) on a floured work surface, except for some garnish. Spread with mustard. Place the roast on top and wrap in the dough. Place on a baking tray lined with baking paper and brush with water. Form the remaining dough into thin rolls, twist 2 rolls into cords. Garnish ham with it. Dust with flour. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Slice the ham with an electric knife and serve with the salad. The ham also tastes good cold
4
Place on a baking tray lined with baking paper and brush with water. Form the remaining dough into thin rolls, twist 2 rolls into cords. Garnish ham with it. Dust with flour. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Slice the ham with an electric knife and serve with the salad. The ham also tastes good cold
5
With 12 people: