Roasted Pork

I’ll warn you right up front, be prepared to air out the house after this meal – the scent of slow-cooking cabbage and sauerkraut really permeates everything. But the results are worth the odor. Tod, who is not usually a big fan of sauerkraut, nibbled the leftovers out of the pot.
Halfway through the cooking, the pork roast will tighten to an unappealing, tough lump of meat. Keep cooking it. It will become juicy and wonderful. The cabbage and sauerkraut turn brown with carmelised sugars. Mmmmmmmm. I’m going to make this one again soon and then I’m going to wash the curtains and carpets.
Roast Pork with Cabbage
serves 2-3
500 gr pork roast
1/2 head green cabbage
1 cup mild sauerkraut
1 pinch celery seed
1/4 tsp fennel seed
salt & pepper
Slice the cabbage into 1 cm wide pieces and pile it into the bottom of a covered casserole. Spread the sauerkraut on top, then lay the pork roast in, fat side up. Sprinkle with seasonings. Cover and put in the oven at 140 for about 2 hours or until the meat is tender and the cabbage and sauerkraut completely camelised. You may want to mix the cabbage once or twice throughout the cooking time; it tends to stick to the sides of the casserole.