Rosemary Roast with Stöcklkraut and Potato Buns

For the rosemary roast with Stöcklkraut and potato buns, first season the pot roast with salt, pepper and rosemary, rubbing the spices well into the meat. Heat oil in a roasting pan and fry meat with bones in it for five minutes on all sides. Pour some of the soup over it and roast in the oven at 200 degrees for 45 minutes.

For the Stöcklkraut:

Clean the cabbage head, cut it into quarters and remove the stem. Boil two liters of water with caraway seeds, vinegar and salt, put in cabbage pieces and boil for 40 minutes. Cut carrot and leek into coarse pieces. Add cabbage, carrot and leek pieces to the meat in the roasting pan and roast for about an hour at 160 degrees. Remove cabbage and keep warm, roast meat for another 30 minutes.

For the potato buns:

Peel the cooked potatoes and press them through a potato press. Mix liquid butter and yolks in a large bowl and season with salt and freshly grated nutmeg. Sift dry yeast with flour and semolina and mix with butter and yolks to form a smooth dough. Form the dough on a floured surface into a roll about 4 cm thick and divide it into 16 pieces. Roll dough pieces into balls, brush with melted butter and arrange tightly in a well-greased baking dish. Let rise at room temperature for about 40 minutes. Whisk yolks and brush on top of buns. Bake in a heated oven on the middle shelf at 200 degrees for 40 minutes.

Roast pork from the

Preparation Tip:

Serve the rosemary roast with Stöcklkraut and Erdäpfelbuchteln with a strong glass of white wine!

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