Pork Roast with Herb Filling

Ingredients

• 1.4 kg pork neck (or roast)
• 4 old-fashioned 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 mix
• 125 ml whipping cream

Instructions

1. 1.

   Slice the rolls, pour the milk over them, cover and let sit for 20 minutes.

2. 2.

   Clean the cabbage, separate into leaves, blanch in boiling salted water for 8 minutes, drain, pat dry, cut into fine strips.

3. 3.

   Peel and finely chop onion and garlic, sauté in butter until soft, add the cabbage to the roll mixture. Mix in eggs, season with salt and pepper.

4. 4.

   Wash the meat, pat dry, make a deep slit, fill the pocket with the cabbage mixture, stitch the sides closed. Rub the meat with salt and pepper.

5. 5.

   Place the roast on an aluminum foil-lined baking sheet, brush all around with oil, wrap the roast in foil and bake at 200°C for 1½ hours. Open the foil and bake for another 30 minutes at 180°C.

6. 6.

   Prepare the vegetables according to package instructions, stir in cream, and serve with the roast.