Roast Smoked Pork with Cream Savoy Cabbage and Mashed Potatoes

Preheat the oven to 200 °. Heat the clarified butter in a large, heat-resistant pan and sear the meat on all sides. Peel the onions and carrots, chop them roughly and fry them vigorously. When the meat, onions and carrots are well browned, first add 2 cups of water (no broth, meat is salty enough) and slide the frying pan into the oven on the lowest shelf. Cooking time depending on the size or diameter of the meat. For me it was about 90 minutes. In the last 20 minutes I switched the temperature down to 150 °. In between, pour in some warm water again and again when the infusion has sizzled in and the onions and carrots have got a nice dark color (not black). At the end of the cooking time there should be enough gravy to make a sauce for 6 people. Seasoning with salt is not necessary, as cured smoked pork gives off a lot of salt. Pouring in water is enough and the sauce is still strong.

Cut the sausage into coarse strips. Cut out any "stalk". Fry the bacon in the clarified butter, add the cabbage and sauté in it, stirring frequently. Pepper and salt and deglaze with the water. Simmer over medium heat until the cabbage has "collapsed" and then pour in the cream. Reduce the heat a little more and let the cabbage simmer and the cream reduce. Ready to serve.

Remove the meat from the roast and store in the oven at 60 °. Pour the gravy through a sieve. Lightly squeeze the carrots and onions in the sieve, then discard. Pour the collected, clear brew into a saucepan, heat again and thicken with a little cornstarch mixed with water. Stir in a dash of cream, ready to serve.

Make mashed potatoes - take into account the timing.