(approx. 55 min.) Remove the outer leaves from the white cabbage, cut out the stalk generously, cut the cabbage into lozenges. Peel carrots, celery and onions, clean leek and cut into pieces (roasted vegetables).
Finely dice half of the onions.
From the pork belly, score the skin side with a sharp kitchen knife a diamond pattern. Season the meat with pepper, fry on both sides in hot rapeseed oil, add roasted vegetables, fry as well, place the meat with the skin side up on the vegetables, season with coarse salt and caraway seeds, pour in vegetable soup and cook on the stove at 175 to 180 °C for about 40 minutes, basting from time to time with sauce.
Heat a saucepan with rapeseed oil, add sugar, caramelize slightly, add onions, sauté briefly*, add cabbage, add bacon, extinguish with vinegar, fill with grape juice and a little clear soup, season with salt and pepper, add a little caraway and sauté al dente.
Cut the meat into slices, drain the sauce, pour it on the plates as a mirror, put the meat on it, pile the cabbage next to it.
Serve with mashed potatoes, bread dumplings or pretzel dumplings.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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