Sucking pig with pointed cabbage

Name: Sucking pig with pointed cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 collar Soup Greens; 1 baby onion; 3-4 (approx. 300 g) Tomatoes; 2-3 stem(s) fresh or 2 tsp dried rosemary; 2-3 Garlic cloves; 1 (approx. 2.2 kg; see shopping tip) Suckling pig leg; 7-10 Tbsp salt, pepper; 2-3 Bay leaves; 2 TEASPOONS dried oregano; 900 ml clear soup; 1.2-1.5 kg pointed cabbage or savoy cabbage; 1 medium onion; 1.2-1.5 kg new potatoes; 4 TABLESPOONS Oil; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 collar Soup Greens
1 baby onion
3-4 (approx. 300 g) Tomatoes
2-3 stem(s) fresh or 2 tsp dried rosemary
2-3 Garlic cloves
1 (approx. 2.2 kg; see shopping tip) Suckling pig leg
7-10 Tbsp salt, pepper
2-3 Bay leaves
2 TEASPOONS dried oregano
900 ml clear soup
1.2-1.5 kg pointed cabbage or savoy cabbage
1 medium onion
1.2-1.5 kg new potatoes
4 TABLESPOONS Oil
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Herbs

Directions

1
Soup greens clean or peel, wash and roughly chop. Peel and slice the vegetable onion
2
Wash 1 tomato, cut in half. Wash the rosemary, pluck the needles from the stalks. Peel garlic
3
Wash the meat, dab dry and cut the rind. Rub with salt and pepper and place on a fat pan. Spread rosemary, soup vegetables, vegetable onion, bay leaf, garlic, halved tomato and oregano around it. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1 3/4 - 2 hours. Gradually add a good 800 ml stock
4
Clean, wash and cut the cabbage into strips. Peel and chop the onion. Wash 2-3 tomatoes and chop roughly. Brush the potatoes vigorously under water and cut them in half lengthwise
5
Heat 2 tablespoons of oil in a large frying pan. Brown the potatoes in it in 2 portions and fry them covered for about 10 minutes. Turn more often. Season with salt and pepper. Then fry without cover for about 10 minutes
6
Heat 2 tablespoons of oil in a saucepan and sauté diced onions in it. Add cabbage and fry vigorously while turning. Fry the tomatoes briefly. Season. Deglaze with 100 ml broth. Cover and stew for about 8 minutes
7
Remove the roast. Sieve the sauce stock, bring to the boil. Stir the starch with a little water until smooth. Stir into the stock, bring to the boil. Season the sauce to taste. Arrange roast with vegetables and potatoes and garnish with herbs. Add the sauce