Roast suckling pig with braised pointed cabbage

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup vegetables into large pieces. Peel and slice the onion. Clean, wash and halve 100 g tomatoes. Wash the rosemary, dab dry and pluck the needles from the stalks.

2. 2

   Peel the garlic. Wash the meat and dab dry with kitchen paper. Score the leg crosswise with a sharp knife. Rub with salt and pepper. Place on a fat pan. Mix rosemary, soup vegetables, onion, bay leaf, garlic, tomatoes and oregano.

3. 3

   Spread around the club. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 1 3/4-2 hours. Deglaze gradually with 750 ml broth. In the meantime, clean and wash the cabbage and cut into wide strips.

4. 4

   Peel and finely chop the onion. Clean, wash and roughly dice 500 g of tomatoes. Clean, wash and halve the potatoes thoroughly. Heat 2 tablespoons of oil in a large frying pan and fry the potatoes for about 20 minutes at medium heat, turning them over.

5. 5

   Then season with salt and pepper. Heat 2 tablespoons of oil in a casserole dish, sauté the onion until transparent. Add cabbage and fry vigorously while turning. Add the tomatoes and fry briefly.

6. 6

   Deglaze with 100 ml broth and braise over medium heat for about 8 minutes. Season to taste with salt and pepper. Remove the roast from the oven, pour the gravy through a sieve and bring to the boil in a pot.

7. 7

   In the meantime, stir the starch and 3 tablespoons of water until smooth. Stir into the boiling gravy and bring to the boil again. Season to taste with salt and pepper. Serve the roast, vegetables and potatoes on a plate.

8. 8

   Serve garnished as desired with chervil, rosemary, oregano and basil. Serve with extra sauce.

Nutrition Facts

KCAL
570 kcal

CARBS
35 g

FATS
13 g

PROTEINS
75 g