Pork Roast with Red Cabbage

Ingredients12

• pork shoulder with rind1.2 kg
• salt2 TL
• soup vegetables1 Bund
• caraway seeds1 TL
• tart apples2 Stück
• onion1 Stück
• red cabbage700g
• butter1 EL
• brown sugar2 TL
• black pepper1 TL
• apple juice200 ml
• red wine vinegar1.5 EL

Instructions

1. 1

   Preheat the oven to 150 °C (300 °F) conventional heat. Pat the meat dry, rub with 1 tsp salt and some pepper and place rind-side down in a roasting pan. Add 400 ml hot water and roast on the middle rack about 1 hour.

2. 2

   Clean, wash and coarsely dice the soup vegetables. Turn the roast, score the rind in a diamond pattern, return it rind-side up, add the vegetables and caraway and roast about 2 more hours, basting often with the pan juices.

3. 3

   Quarter, peel, core and dice the apples. Dice the onion. Trim the cabbage, quarter it, remove the core and shred finely.

4. 4

   Heat the butter with the sugar in a pot. Sweat the apples, onion and cabbage while stirring, season with salt and pepper, add apple juice and vinegar and braise covered over low heat about 1 hour, stirring occasionally.

5. 5

   Raise the oven to 220 °C (425 °F) conventional heat. Stir 1 tsp salt into 4 tbsp water and brush it on the rind. Roast about 30 more minutes, brushing often, until the rind is crisp and golden.

6. 6

   Strain the gravy through a sieve and adjust the seasoning. Slice the roast and serve with the gravy and red cabbage.