This post is also available in:
Magyar (Hungarian)
Ingredients for the pork:
- 1.5 kg pork roast with skin
- Salt and Pepper
- Oil
- 100ml water or chicken stock
- 100ml white wine
Ingredients for the cabbage:
- Half red and sweet cabbage
- 2 smaller purple onion
- 1/2kg Brussel sprouts
- 3 cloves of garlic
- 1 tsp cumin
- 4 bay leaves
- Salt and Pepper
Preparation:
Preheat the oven to 220 degrees Celcius.
In a deep pan put the sliced cabbage, onion, garlic, and Brussel sprouts.
Add spices and mix together.
Put the bay leaves in the pan also.
Make slices into the side of the pork that has skin and add salt and pepper on both sides then put the meat on the cabbage with the skinned side up.
Grease with oil or fat and pour the wine and the chicken stock under the meat.
Cook for 20 minutes in a hot oven.
After 20 minutes stir the cabbage and cover the pan with double aluminum foil.
Cook for one hour and 30 minutes more on 170 degrees Celcius.
Take out the cabbage from the pan.
Cook the meat on 200 degrees celsius again until the skin is crispy. It should take about 20 minutes.
After cooking put the meat on a cutting board and cover it for 30 minutes.
Ingredients for the puree:
- 1 celeriac
- 1 slice of butter
- A little milk
- Salt and Pepper
- 1/2 tsp ground nutmeg
Cut the celeriac to pieces and cook in boiling salt water.
When it’s soft put in a blender with butter, a little milk, salt, pepper and nutmeg and mix it together.
This post is also available in:
Magyar (Hungarian)
