Stuffed Kasselerbraten on carrot-sour cabbage
easy
80 mins
80 mins
Ingredients
- 1 TABLESPOON Fennel seed
- 2 Branches of rosemary
- 1-2 Federation Parsley
- 50 g Butter
- 4 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg roasted smoked pork chops
- 2 Onions
- 2 TABLESPOONS Lard
- 1 can(s) (850 ml) Sauerkraut
- 1 TABLESPOON Sugar
- 1 Bay leaf
- 2 Cloves
- 4 Juniper berries
- 500 g Carrots
- 2 TABLESPOONS Apricot Jam
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Crush fennel in a mortar. Wash the rosemary and parsley, shake dry, remove the needles from the twigs, pluck the leaves from the stalks and chop finely. Mix butter, breadcrumbs and herbs. Season with fennel, salt and pepper
- 2
Wash the meat, dab dry and cut 3 times about 3 cm deep into the upper half of the length. Fill with prepared herb mixture. Tie the roast in a pan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour on a baking tray coated with oil.
- 3
In the meantime peel onions and cut them into strips. Heat the lard and fry the onions for about 5 minutes while turning them. Squeeze the sauerkraut lightly and add to the onions. Season with sugar, laurel, cloves and juniper. Braise in a closed pot for about 30 minutes. Peel and wash the carrots, cut them into sticks and add to the sauerkraut for the last 15 minutes.
- 4
Bring the jam to the boil, pass it through a sieve and spread it on the roast about 5 minutes before the end of the frying time. Remove the finished roast and serve with the sauerkraut. Roast potatoes taste good with it
- 5
Preparation time approx. 1 hour 20 minutes
Nutrition Facts
440 kcal
18 g
23 g
38 g
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