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🍽️ Crispy Pork Roast with Almond-Herb Filling and Red Cabbage

720 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg pork roll roast (from the hip)
• salt
• pepper
• 3 garlic cloves
• 1 bunch basil
• 3 tbsp ground almond kernels
• 50 g grated mountain cheese
• 3 rosemary sprigs
• oregano sprig (4 each)
• thyme sprig (4 each)
• 8 sage leaves
• lemons (juice)
• 5 tbsp olive oil
• 2 tbsp clarified butter
• 0.125 l meat broth (from the jar)
• 200 ml dark beer
• 1 container sour cream
• 1 kg red cabbage
• 1 shallot
• 1 Boskop apple
• 1 tbsp sunflower oil
• 200 ml dry red wine
• 2 tbsp red wine vinegar
• 1 bay leaf
• 4 cloves
• 0.5 cinnamon stick
• salt
• pepper (from the mill)
• 4 waxy potatoes
• parsley

Instructions

1. 1. Lay the pork meat flat on your work surface.
2. 2. Pound the meat slightly with a meat mallet to make it evenly thin.
3. 3. Rub the meat with salt and pepper.
4. 4. Peel the garlic cloves.
5. 5. Finely chop the garlic.
6. 6. Wash the fresh herbs under running water.
7. 7. Shake the herbs dry.
8. 8. Finely chop the herb leaves.
9. 9. Put the chopped garlic, almonds, herbs, grated cheese, lemon juice, and olive oil into a bowl.
10. 10. Mix these ingredients into a creamy paste.
11. 11. Spread this paste evenly over the prepared meat.
12. 12. Leave a border of about 2 cm at the edge of the meat so the filling does not leak out.
13. 13. Roll the meat tightly from one short side.
14. 14. Tie the roll securely with kitchen twine to keep its shape.
15. 15. Heat ghee (clarified butter) in a large casserole dish.
16. 16. Place the meat roll into the hot casserole dish.
17. 17. Fry the roll on all sides until golden brown.
18. 18. Pour some meat broth over the roll.
19. 19. Preheat the oven to 200 degrees Celsius.
20. 20. Place the casserole dish in the oven.
21. 21. Roast the meat roast for about 1.5 hours.
22. 22. Pour some beer over the meat from time to time to keep it juicy.
23. 23. Wash the red cabbage under running water.
24. 24. Remove the outer, wilted leaves of the cabbage.
25. 25. Cut the cabbage head lengthwise into four quarters.
26. 26. Cut out the hard core from each quarter.
27. 27. Cut the cabbage crosswise into strips about 1 cm wide.
28. 28. Wash the apple.
29. 29. Cut the apple into four quarters.
30. 30. Remove the core from the apple quarters.
31. 31. Cut the apple pieces into wedges.
32. 32. Peel the shallot.
33. 33. Dice the shallot finely.
34. 34. Heat oil in a wide pot.
35. 35. Add the diced shallot to the hot oil.
36. 36. Sauté the shallot until translucent, but not brown.
37. 37. Add the cut red cabbage and apple wedges to the pot.
38. 38. Sauté the vegetables for about 4 minutes, stirring constantly.
39. 39. Pour the red wine and 100 ml of water over the vegetables.
40. 40. Add the red wine vinegar.
41. 41. Add spices to your taste.
42. 42. Salt and pepper the red cabbage.
43. 43. Mix everything well.
44. 44. Cover the pot.
45. 45. Let the red cabbage cook for about 30 minutes.
46. 46. Peel the potatoes.
47. 47. Cut the potatoes into evenly sized pieces.
48. 48. Bring plenty of salted water to a boil.
49. 49. Boil the potatoes for about 20 minutes until tender.
50. 50. Remove the kitchen twine from the finished meat roast.
51. 51. Slice the roast into thick slices.
52. 52. Stir the sour cream into the roast gravy.
53. 53. Season the gravy with salt and pepper to taste.
54. 54. Place the roast slices on the plates.
55. 55. Add the boiled potatoes.
56. 56. Add the warm red cabbage.
57. 57. Garnish the dish with fresh parsley.
58. 58. Serve the roast hot.

Nutrition per serving

• kcal: 720
• Protein: 43 g · Fett/Fat: 49 g · Carbs: 30 g