Roll roast on vegetables

Name: Roll roast on vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 small white cabbage (about 1 kg); 750 g Potatoes; 2-3 (approx. 300 g) Carrots; 2 medium-sized onions; 1 Roast pork (1-1,25 kg); 7-10 Tbsp salt, white pepper; 1 tsp (5 g) clarified butter; 7-10 Tbsp caraway, 2 bay leaves; 1 bunch of parsley; 7-10 Tbsp Laurel

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 small white cabbage (about 1 kg)
750 g Potatoes
2-3 (approx. 300 g) Carrots
2 medium-sized onions
1 Roast pork (1-1,25 kg)
7-10 Tbsp salt, white pepper
1 tsp (5 g) clarified butter
7-10 Tbsp caraway, 2 bay leaves
1 bunch of parsley
7-10 Tbsp Laurel

Directions

1
Clean, wash and cut the cabbage into pieces. Peel and wash potatoes and carrots. Dice the potatoes and cut the carrots into slices. Peel and slice onions
2
Wash the meat and pat dry. Rub with salt and pepper. Heat clarified butter in a large roaster on the stove. Brown the meat in it for about 10 minutes and take it out
3
Fry the cabbage and onions in the frying fat for about 5 minutes. Season with salt, pepper and caraway. Add potatoes, carrots and bay leaf. Add 1/2 l water, bring to the boil. Put meat on the vegetables. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: Stu- fe 3) for about 1 1/2 hours.
4
Turn the roast and vegetables in between, if necessary add 1/8 l water. Season vegetables with salt and pepper. Wash parsley and chop finely, except for a little bit for garnishing
5
Arrange roast and vegetables. Sprinkle with chopped parsley. Garnish with parsley and possibly laurel