Mecklenburg Roll Roast with Red Cabbage and Potato Pudding

Red cabbage

1. Quarter the red cabbage and remove the stalk. Cut the cabbage very finely, or even better slice it. Clean and finely dice the onions and apples.
2. In a large saucepan, leave out the bacon cubes (without adding any additional fat). When all of the fat has leaked out and the cubes of bacon are brown, they can be removed from the pot. Then add goose or crackling lard and clarified butter and melt. Now add the onion and apple cubes and sauté well over medium heat. Then add the cut red cabbage in portions and stir well. Add apple juice and applesauce and mix everything well. Now add the spices and let everything simmer covered for a good 2 hours, stirring occasionally.
3. Then remove the lid and let the cabbage boil down until the liquid is reduced. Season to taste with salt, pepper and sugar. Then remove the spices.
4. As a tip for the spices: I like to take a large tea infuser and put the spices in there. In the end, you don’t have to look for the cloves, juniper berries, etc. to remove them again. Another tip: Prepare one day in advance and place in the refrigerator overnight. Tastes even better when warmed up!

Mecklenburg roll roast

1. Cut the meat and peel the onion, carrots and apples and cut into pieces. Season the meat with salt, pepper, marjoram and thyme, brush the mustard and spread the baked fruit mixture on top. Leave the edge free all around. Roll up the meat tightly and hold it in shape with kitchen twine or wooden needles. Now salt, pepper and brush with mustard again.
2. Place the roast in a roasting pan. Add onions, carrots and apples and pour half a liter of water over them. Bake in the preheated oven at 200 ° (convection 175 °) for about 2-2.5 hours. After 60 minutes, add about ¼ liter of water. Remove the roast, let it rest for 10 minutes, cut open and place on the preheated plate.

Potato pudding

1. Peel and quarter the potatoes and cook until soft. Then press it through a press and let it cool down. Beat the egg whites into snow. Beat the egg yolks and softened butter until frothy. Now stir in the potatoes and ricotta as well as salt, pepper and nutmeg. Finally fold in the egg whites.
2. Brush the pudding pan well with butter and sprinkle with breadcrumbs. Put the potato mixture in the tin, close it tightly and let it cook in boiling water for 50 minutes. Let the potato pudding cool for 15 minutes and then turn the pudding out onto a plate.