Spice Crust Roast with Cabbage Buns

For the spiced crusted roast with cabbage buns, first preheat the oven to 180 °C.

Score the rind of the meat with a sharp knife at thin intervals.

Peel and roughly chop the shallots and garlic. Crush the spices and herbs in a mortar and rub them all over the meat.

Heat a roasting pan and heat some olive oil or butter. Brown the meat all over, add the shallots and garlic and pour the soup over it. Braise uncovered in the oven for about 1-1 ½ hours, basting occasionally with the juices. The last half hour switch to top heat so that the rind becomes crispy.

In the meantime, prepare the yeast dough: Mix lukewarm milk with sugar and yeast, stir in about 3-4 tablespoons flour. Sprinkle with a little flour and let rest covered in a warm place for 20 minutes.

For the filling, clean cabbage, remove stalk and cut into cubes of about 1 cm. Peel onion and cut into fine cubes. Melt butter in a hot pot, sauté onion and cabbage with caraway seeds until light brown. Deglaze with white wine, boil down and pour in soup. Peel the potatoes, grate finely and boil. Season with salt and pepper and simmer for about 5 minutes. Put half of the cabbage in a dish to cool.

Knead the dampfl with 50 g of the liquid butter and the remaining ingredients for the yeast dough to a smooth dough. Knead again for about 15 minutes.

Preparation Tip:

The spice crusted roast with cabbage buns is an excellent main dish for an Easter menu.

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