Roll roast with savoy cabbage

Name: Roll roast with savoy cabbage
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 50 g Gouda cheese; 1 collar Parsley; 150 g Pork sausage; 2 Egg Yolk; 1 kg Pork belly without rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Butter or margarine; 50 g Tomato Ketchup; 1 TEASPOON dried marjoram; 2 TABLESPOONS crushed almonds; 750 g Savoy cabbage; 1/8 l Vegetable broth (instant); 1 TEASPOON Caraway seeds; 650 g Potatoes; 1 TABLESPOON Flour; 4 TABLESPOONS liquid sour cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
50 g Gouda cheese
1 collar Parsley
150 g Pork sausage
2 Egg Yolk
1 kg Pork belly without rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Butter or margarine
50 g Tomato Ketchup
1 TEASPOON dried marjoram
2 TABLESPOONS crushed almonds
750 g Savoy cabbage
1/8 l Vegetable broth (instant)
1 TEASPOON Caraway seeds
650 g Potatoes
1 TABLESPOON Flour
4 TABLESPOONS liquid sour cream
7-10 Tbsp Kitchen yarn

Directions

1
Soak rolls in cold water. Grate cheese. Wash parsley, dab dry and chop. Knead the fat, squeezed out roll, cheese, parsley and egg yolk. Wash the meat, dab dry, spread with the minced meat mixture and roll up.
2
Tie together with kitchen string. Rub the roast with salt and pepper. Melt 20 g fat, stir in ketchup and marjoram. Spread the roast with it and sprinkle almonds over it. Place the roast on the cold rinsed fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/2 hours.
3
In between, gradually pour on 1/4 litre of water. In the meantime, clean the savoy cabbage and remove the stalk. Cut cabbage into strips and wash. Sauté in the remaining fat, add stock and caraway and braise for about 25 minutes.
4
Season with salt and pepper. Peel and wash the potatoes and cook in salted water for about 20 minutes. Remove roast from the fat pan. Pour frying stock through a sieve and bring to the boil. Stir flour and some cold water until smooth, add to the sauce and bring to the boil again.
5
Let simmer at low heat for about 5 minutes and stir in sour cream. Season sauce with salt and pepper. Drain the potatoes. Arrange roast, cabbage and potatoes on a plate, serve sauce extra.