Roast Pork with Cauliflower and Boiled Potatoes or Dumplings and Red Cabbage

Wash the meat in a roaster with a little fat, lots of diced onions and soup greens, finely diced. Put some water in the roasting pan. Season with salt, pepper, paprika and caraway seeds. Fry in the oven at 180-200 ° C for a good 1 hour until it loosens when you poke it with a fork. Turn the roast every now and then.

Peel the potatoes and cook them in salted water. If you like, you can make dumplings for frying.

Clean cauliflower and cook in salted water until al dente. I prefer it when it is not too soft, it always goes very quickly. Drain and transfer to a plate or platter. Melt the butter in the pan, add the breadcrumbs and let them froth when they start to brown, pour over the cauliflower.

When the meat is done, take it out of the roaster and strain the stock through a sieve. Depending on the consistency of the sauce, thin or thicken. I extinguished the sauce with a little potato water, the seasoning was already sufficient from the roast.

Cauliflower or red cabbage goes well as a side dish, but Brussels sprouts would also taste good with it.