Lummerbraten on a bed of savoy cabbage and onions in herb cream from the Römertopf

Ingredients for 4 servings:

• 400 g pork loin, boned (roast lobster)
• 1 small savoy cabbage
• 3 m.-sized onion(s)
• 10 small potatoes
• salt and pepper
• Mustard
• basil
• mugwort
• lovage
• 2 cups of sweet cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Rinse the Römertopf (cabinet) with water. Blanch the savoy cabbage and then fill it with the Römertopf (cabinet). Slice the onions and arrange them on top of the savoy cabbage. Season with salt and pepper. Rub the roast pork with mustard on all sides and season with salt and pepper. Then place it on top of the onions. Peel the potatoes, finely chop them if desired, and arrange them around the roast pork. Lightly salt the potatoes. Place the covered Römertopf in the oven for 1 hour at 175°C (top/bottom heat). Then mix the cream with the herbs and a little more pepper and drizzle over the potatoes. Leave the Römertopf in the oven for another hour at 175°C (top/bottom heat).