Roast Pork with Riesling Cabbage

A delicious strawberry recipe!

Cut cabbage into quarters, discard stalk, cut cabbage into fine, long strips. Finely dice onions. Sauté cabbage in a roasting pan in 4 tbsp hot oil, remove. Add remaining oil, sauté onions and cabbage for 5 minutes until translucent, season with salt and 1 tsp sugar. Add bay leaf, juniper and selchkaree to the roasting pan. Extinguish with 2oo ml sparkling wine and fill up with veal stock and 2oo ml water.

Cook in the heated oven at 17o degrees on the lowest shelf for 2 hours (gas 1-2, convection oven not recommended). Remove selchkaree from roaster, wrap selchkaree in aluminum foil and rest for 1o min. Bring cabbage to a boil on the stove top. Stir in whipping cream and crème fraîche and cook for 5 min. Mix maizena (cornstarch) with a little cold water until smooth and thicken the cabbage with it. Season with salt, remaining sugar, pepper and remaining sparkling wine. Cut selchkaree into slices, serve with Rieslingkraut and dumplings (see recipe Graubrotknoedel).

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