Flæskesteg med Rødkål og Brunede Kartofler DENMARK roast pork with red cabbage and carmelised potatoes
Pork
- 2 kg pork, boned rolled collar/shoulder with thick skin
- 2 large onions, halved crosswise
- 25 g salt
Preheat oven to 190°C. Lay pork on onions in a deep baking tray. Cook for two and a half hours. Once the pork is in the oven, prepare the red cabbage and potatoes.
Red Cabbage – 1
- 2 kg red cabbage, chopped into small pieces
- 8 cooking apples, cored, cut into large chunks
- 300 ml red wine/cranberry juice
- 300 g wild berry jam
- 180 ml sunflower oil
- 60 ml balsamic/wine vinegar
- 50 g butter
- 45 g cumin seeds
- 15 g nutmeg, grated
- 10 g seasalt
- 1 tsp cinnamon, ground
- Pepper, large pinch
Pour oil into a large deep pot and sauté cabbage for five minutes over a low heat, stirring constantly.
Fold in the apple, coating the pieces with the oily cabbage, cook for ten minutes.
Turn heat to high, add wine or juice, vinegar and jam. Bring to the boil.
Stir, reduce heat to low, add spices and simmer for two hours uncovered, until the cabbage is soft with still some bite in it.
Add butter, cover and leave to melt, about five minutes.
Red Cabbage – 2
- 2 kg red cabbage, chopped into small pieces
- 250 ml red wine
- 125 ml currant juice
- 100 ml vinegar
- 50 g butter
- 50 g oil
- 15 g pepper
- 10 g salt
Pour oil into a large deep pot, add butter and sauté cabbage for ten minutes over a low heat, stirring constantly.
Turn heat to high, add juice, vinegar and wine. Bring to the boil.
Stir, reduce heat to low, add seasonings and simmer for two hours uncovered, until the cabbage is soft with still some bite in it.
Red Cabbage – 3
- 2 kg red cabbage, chopped into small pieces
- 8 cooking apples, cored, peeled, cut into large chunks
- 450 ml orange juice
- 50 g butter
- 50 g oil
- 50 ml vinegar
- Salt, large pinch
- Pepper, large pinch
Pour oil into a large deep pot, add butter and sauté cabbage for ten minutes over a low heat, stirring constantly.
Fold in the apple, coating the pieces with the oily cabbage, cook for ten minutes.
Turn heat to high, add wine or juice and vinegar. Bring to the boil.
Stir, reduce heat to low, add seasonings and simmer for two hours uncovered, until the cabbage is soft with still some bite in it.
Carmelised Potatoes – 1
- 1 kg small potatoes, whole
- 50 g butter
- 50 g sugar
Parboil potatoes. Leave to cool and dry off.
Heat sugar over a high heat for three minutes until it dissolves, add butter to make a syrup, stirring constantly with a wooden spoon.
Add potatoes and quickly carmelise in the syrup.
Serve with crackling, pork meat, gravy and sweetened red cabbage.
Carmelised Potatoes – 2
- 1 kg small potatoes, whole
- 50 g brown sugar
- 50 g butter
Parboil potatoes. Leave to cool and dry off.
Heat sugar over a medium heat for five minutes, add butter and stir with a wooden spoon.
When the butter is amalgated and the mixture is bubbling gently into a foam, add potatoes, coat completely, turn up heat and brown, constantly turning, about three minutes.
This method produces softer brown potatoes.
Serve with crackling, pork meat, gravy and sweetened red cabbage.