Summary

Ingredients

• 1 kg Kasseler (roast salmon)
• 2 medium onion (s), roughly chopped
• 1 large carrot (s), halved, sliced
• 2 bay leaves
• 6 juniper berries
• 6 grains allspice
• 6 black peppercorns
• 2 tablespoon pepper, more colorful
• 150 g apricot jam
• 1 medium onion (s), diced
• 1 kg savoy cabbage, cleaned and cut
• 300 ml vegetable stock
• some cream or condensed milk
• nutmeg
• possibly cornstarch
• water

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Instructions

1. Put the smoked salmon roast with onions, carrots, bay leaves, juniper berries, allspice and peppercorns in a saucepan. Add enough water to cover everything. Bring to the boil and simmer with the lid on for 2 - 3 hours.
2. In the meantime, clean the cabbage, quarter it, remove the stalk and cut into small pieces. Sweat the diced onion until translucent, add the cabbage and continue steaming. Deglaze with the vegetable stock and simmer for 2 - 3 minutes. Then add the cream or condensed milk at your own discretion and season with salt, pepper and nutmeg. If necessary bind with cornstarch.
3. Remove the cooked meat from the broth and let it cool down briefly. Mix the apricot jam with the colored pepper. Brush the meat with the jam in a dripping pan and pour in approx. 250-300 ml of cooking water. Fry in a preheated oven at 175 ° C for approx. 30 - 40 minutes.