Pot Roast with Stöcklkraut
A traditional, popular and easy-to-prepare side dish for juicy pot roast: Stöcklkraut based on a recipe from grandma's kitchen. The name comes from the fact that the cabbage is chopped rather than sliced. A great family meal!
People:For 8 persons
Cooking time:70 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Pot Roast
| 1 piece | Pot Roast "Noble Roast" |
Stöcklkraut
| 1 piece | Pointed cabbage |
| 1 tsp. | Salt |
| 1 tsp. | Sugar |
| 1 tsp. | Cumin |
Gravy
| 350 ml | Gravy "Juice Royal" |
Preparation steps
Pot Roast
- Prepare the Noble Roast pot roast according to the cooking instructions.
Stöcklkraut
- Cut the pointed cabbage into eighths, but leave the stalk on.
- Put a pan of water on to boil, lightly salt the water, add sugar and caraway seeds. If you don't like caraway seeds, you can leave them out.
- Then add the pointed cabbage to the boiling water and simmer for approx. 15 minutes.
- Halfway through the cooking time of the roast (after approx. 35 minutes), place the cooked pointed cabbage on the baking tray with the meat. This will give it a nice browning.
Tip: The pointed cabbage can of course also be browned in a pan. To do this, heat a pan over a low to medium heat, add a little butter and brown the cabbage on both sides.
Gravy
- Bring the “Juice Royal” gravy to the boil in a pan for 5 minutes, stirring constantly.
Das AUMAERK Fleisch
