Red Cabbage with German roast pork
Ingredients for the German roast pork:
- Pork butt or shoulder 4-6 lbs
- Caraway seeds 2 tbsp
- Salt 1 tbsp
- Pepper 2 tsp
- Oil 2 tbsp
- Onions chooped roughly 3 each
- Carrots chopped roughly 2 each
- Water, stock, white wine or beer 1/2 cup
- Flour 2-3 tbsp
- Butter 2-3 tbsp
- Preheat oven to 350°. Rub the pork all over with the caraway, salt, pepper and oil. Set aside and let come to room temperature (about 30 minutes).
- Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, white wine or beer into the pan.
- Place the roast, fat side down, in the roasting pan on top of the vegetables.. Cover with foil and place in the oven. Roast for 1 hour.
- Remove the foil and turn the roast fat side up. Cut diamond crosshatches in the fat, and place the roast, uncovered back in the oven. Roast another 1 1/2 hours to 2 hours until the roast is done and well browned on the outside, or until a meat thermometer in the center of the roast reads 165°.
- Remove the roast to a cutting board and let rest for about 20 minutes while you make the gravy. Cover with foil to keep warm.
- Strain the pan juices and save the vegetables to serve with the roast. Add water, stock, wine or beer to the pan juices to make 2 cups.
- Knead the flour and butter together with your fingers to make a doughy paste. Bring the pan juices to a simmer in a saucepan. Whisk small pieces of the butter-flour paste into the pan juices until they are thickened to your liking. Simmer 5-10 minutes.
- Slice the roast thinly and serve with the gravy on the side.
Ingredients for preparing the Red Cabbage:
- 2 jars Red Cabbage 720ml
- 100g cowberries
- 100g Bacon
- 100g apples
- Cut the bacon and apples into small pieces
- Put the butter in a pot and heated it until the butter is molten
- Put the bacon into the pot and broil it
- Add the Red Cabbage, cowberries and the apple pieces and stir all these ingredients
- Leave them for 15 minutes of middle temperatures until the Red Cabbage is heated