Roast Caraway in Savoy Cabbage

5 from 6 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 112 kcal


  • 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.


Serving: 100gCalories: 112kcalCarbohydrates: 1.4gProtein: 16.1gFat: 4.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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