John Myers
Roast Caraway in Savoy Cabbage
The perfect roast caraway in savoy cabbage recipe with a picture and simple step-by-step instructions.
- 1 kilogram Pork neck
- Salt to taste
- Black pepper from the mill to taste
- 3 teaspoon Freshly ground caraway seeds
- 1 piece Savoy cabbage fresh
- 2 piece Chopped onions
- 1 large Quartered tomato
- 2 tablespoon Butter
- Rub the meat with salt, pepper and ground caraway seeds. Rinse large leaves from the savoy cabbage and remove the hard ends. Wrap the meat with it and hold it together with skewers. Sprinkle the outside of the savoy cabbage with a little salt.
- Then fry only on the underside in butter with 2 onions and a large tomato. Poke a bit of butter on top so that the cabbage doesn’t dry out. Put the lid on the pan and fry everything in the oven at 160 ° for 1.5-2 hours.
- Then take the roast out, whip the vegetables in the sauce. If too salty, add a little more water. Bring to the boil and bind as usual. Season again and enjoy your meal. We had potatoes with it.
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