Red Cabbage with German roast pork


Example Description

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
  1. 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).
  2. 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.
  3. 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.
  4. 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°.
  5. 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.
  6. 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.
  7. 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.
  8. 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
  • butter
  1. Cut the bacon and apples into small pieces
  2. Put the butter in a pot and heated it until the butter is molten
  3. Put the bacon into the pot and broil it
  4. Add the Red Cabbage, cowberries and the apple pieces and stir all these ingredients
  5. Leave them for 15 minutes of middle temperatures until the Red Cabbage is heated


Your E-mail dd. 20th October 2013 -

Dear Frank,

thank you very much for your e-mail and the interest in Gundelsheim and our products – especially in our red cabbage.

With reference to your question, our red cabbage is preserved with vinegar and glucose-fructose syrup.
We are you using glucose-fructose syrup in our Red Cabbage recipe, because it is a flavor carrier and gives the product the special taste.
The spirit vinegar is required for the durability of the product.

Nevertheless I really hope that our products will satisfy you in the future and you will keep enjoying them.

If you have any questions, please contact me.
Best regards,


Is the red cabbage pickled

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