Stuffed Kasselerbraten

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rinse apricots cold and drain. Sprinkle with 8 tablespoons of port wine and leave covered overnight. Peel onion and cut into sticks. Mix onion, almonds and apricots. Cut one long side of the roast to the middle. Fill in apricot and nut mixture.

2. 2

   First put the roast together with wooden skewers, then tie up with kitchen string. Rinse the fat pan with water and place the roast on top. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. In between, brush with the gravy that forms. In the meantime, clean and wash the savoy cabbage and cut it into bite-sized pieces. Peel, wash and slice the parsley roots. Fry in hot oil. Add cabbage and steam for 5 minutes, turning. Add 1/8 litre water and cook for 10 minutes. Season with salt and pepper. Remove the roast from the fat pan.

3. 3

   Fry in hot oil. Add cabbage and steam for 5 minutes, turning. Add 1/8 litre water and cook for 10 minutes. Season with salt and pepper. Remove the roast from the fat pan. Dissolve roast with 1/4 litre water, pour through a sieve into a saucepan. Add cream and remaining port wine, bring to the boil. Stir in sauce thickener. Season with salt and pepper. Cut the roast and arrange on the vegetables covered with some sauce and garnish with parsley. The rest of the sauce is extra

4. 4

   Dissolve roast with 1/4 litre water, pour through a sieve into a saucepan. Add cream and remaining port wine, bring to the boil. Stir in sauce thickener. Season with salt and pepper. Cut the roast and arrange on the vegetables covered with some sauce and garnish with parsley. The rest of the sauce is extra

5. 5

   Per portion 3990 kJ/ 950 kcal, E: 74 g, F: 50 g, KH: 39 g