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🍽️ Juicy Pork Roast with Herb and Savoy Cabbage Filling

715 kcal · 30 min · 4 servings

Ingredients

• 1.4 kg pork neck (or roast)
• 4 stale rolls
• 0.125 l lukewarm milk
• 1 onion
• 1 garlic clove
• 400 g savoy cabbage
• 2 eggs
• 1 tbsp butter
• 1 tbsp vegetable oil
• salt
• pepper
• 1 frozen spring vegetables
• 125 ml whipping cream

Instructions

1. 1. Slice the bread rolls, pour the milk over them, and let the mixture sit covered for twenty minutes.
2. 2. Separate the savoy cabbage into leaves, boil them for eight minutes in salted water, drain them well, let them drip dry, and then cut them into thin strips.
3. 3. Peel and finely chop the onion and garlic, sauté them in butter until soft, add them to the bread and cabbage mixture, stir in the eggs, and season with salt and pepper.
4. 4. Wash the meat and pat it dry, cut a deep pocket into the side, fill it with the cabbage mixture, sew the opening shut, and rub the outside of the meat with salt and pepper.
5. 5. Place the roast on a baking sheet lined with aluminum foil, brush it all over with oil, wrap it tightly in the foil, and bake it for one and a half hours at 200 degrees, then open the foil and roast it for another thirty minutes at 180 degrees.
6. 6. Prepare the vegetables according to the package instructions, stir in the cream, and serve alongside the roast.

Nutrition per serving

• kcal: 715
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 29 g