Kassler with White Cabbage

Ingredients

• 2.5 kg salted pork neck (boneless)
• 2 tbsp pork lard
• 1 head white cabbage
• 4 Carrots
• 4 onions
• 4 juniper berries
• 1 bay leaf
• 0.5 l vegetable broth
• Salt
• Pepper
• 2 tbsp honey

Instructions

1. 1.

   Cut the white cabbage into six parts and remove the tough stem, but only enough so the pieces don’t fall apart.

2. 2.

   Peel the carrots and cut them lengthwise and crosswise in halves.

3. 3.

   Peel the onions but leave them whole.

4. 4.

   Wash the meat, season with pepper and sear it on all sides in hot pork lard. Deglaze with broth and add the vegetables. Add bay leaf and juniper berries to the broth and braise in the oven at 160 °C (320 °F) for about 2 hours using top and bottom heat, periodically pouring more broth over the meat.

5. 5.

   After about 1.5 hours brush the roast with honey. Finally slice the meat and serve it with the vegetables. Lightly salt the vegetables before serving.