Summary

Ingredients

• 1 kg roast pork
• 5 carrot (s)
• 4 onion (s)
• 1 liter vegetable stock to 2 s
• 2 packs spice mix for roast pork
• 1 glass red cabbage
• 1 packet dumplings (half and half)

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Instructions

1. Boil 1 - 2 liters of vegetable stock, depending on the size of the baking dish (we have a very large one).
2. Sprinkle the roast with salt, pepper and paprika on all sides and massage in the spices. Brown the roast on all sides until golden brown. Place the roast in the baking dish.
3. Cut the carrots into slices about 1.5 cm thick and place them around the roast. Quarter the onions and spread them around the roast. Pour as much vegetable stock over everything until the vegetables are completely or almost completely under the liquid.
4. Put the fan in the lower to middle compartment of the oven at around 160 ° C, then fry for a total of 1.5 hours. Every 15 minutes, pour a ladle of broth from the casserole dish over the roast, if necessary press the vegetables back into the liquid so that they don`t burn. If necessary, add the stock from the pot to the casserole dish.
5. In the last 30 minutes, add water for dumplings and shape them, cook the dumplings. Bring the red cabbage to the boil with a dash of water, but pour the water off again later.
6. Take the roast out of the oven after 1.5 hours and just wrap the meat in aluminum foil and put it back in the oven. The oven should then be off.
7. Put the vegetables in a bowl without the broth.
8. Bring the roast pork spice to the boil with water and vegetable stock (50/50).
9. When everything is ready, cut the roast open.