Ingredients with Measurements:
- 1.5 kg pork roast (Mutzbraten)
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 head red cabbage, shredded
- 1 apple, peeled and chopped
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Immersion blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pork roast and brown on all sides, about 5 minutes per side. Remove the pork from the pot and set aside.
3. Add the chopped onion and garlic to the pot and cook until softened, about 3 minutes.
4. Pour in the beef broth and red wine, and stir in the tomato paste, thyme, bay leaf, salt, and pepper. Bring to a simmer.
5. Return the pork roast to the pot, cover with the lid, and transfer to the oven. Bake for 2 to 2 1/2 hours, or until the pork is tender and cooked through.
6. While the pork is cooking, prepare the red cabbage. In a separate pot, combine the shredded cabbage, chopped apple, apple cider vinegar, brown sugar, cinnamon, cloves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the cabbage is tender.
7. Once the pork is done, remove it from the pot and set it aside to rest for 10 minutes. Meanwhile, use an immersion blender or food processor to blend the cooking liquid in the pot until smooth.
8. Slice the pork roast and serve with the red cabbage and the blended sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-2.5 hours
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 540
- Fat: 23g
- Carbohydrates: 34g
- Protein: 44g
Substitutions for ingredients:
- Pork roast: beef roast or lamb roast
- Red cabbage: green cabbage or Napa cabbage
- Apple cider vinegar: white wine vinegar or red wine vinegar
- Brown sugar: honey or maple syrup
Variations:
- Add sliced apples or pears to the pork roast for added sweetness.
- Use a slow cooker instead of the oven to cook the pork roast.
- Add sliced potatoes to the Dutch oven with the pork roast for a one-pot meal.
Tips and tricks:
- Make sure to brown the pork roast on all sides before baking to ensure a crispy exterior.
- Let the pork roast rest for 10 minutes before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to check the internal temperature of the pork roast. It should reach 145°F (63°C) for safe consumption.
Storage instructions:
- Store leftover pork roast and red cabbage separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork roast in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- Reheat the red cabbage on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sliced pork roast on a platter with the red cabbage on the side.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of mashed potatoes or roasted root vegetables.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the pork roast is tough, it may not have cooked long enough. Return it to the oven and continue baking until tender.
- If the red cabbage is too sour, add a bit more brown sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the pork roast to an internal temperature of 145°F (63°C) for safe consumption.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mutzbraten mit Rotkohl is a traditional German dish, typically served during the fall and winter months.
Flavor profiles:
- The pork roast is savory and tender, with a crispy exterior. The red cabbage is sweet and tangy, with a hint of cinnamon and cloves.
Serving suggestions:
- Serve on a large platter with the sliced pork roast in the center and the red cabbage on the side.
- Garnish with fresh herbs or a sprinkle of paprika for added color and flavor.
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Region: German