Roast cider with apple cider and Stöckelkraut - the classic from the oven

Ingredients (for 4 people)

For the Mostbratl:

• 1 kg pork neck (without rind)
• 4 garlic cloves
• 4 tablespoons neutral oil
• Salt, pepper, caraway, paprika powder (sweet), marjoram
• 1 carrot
• ½ Celery root
• 1 yellow turnip (optional)
• 2 onions
• 500 ml must (mild or semi-dry)
• 500 ml beef stock or vegetable stock

For the Stöckelkraut:

• ½ head of white cabbage (quartered, leaving the stalk on)
• Salt, pepper, caraway seeds
• 1 tsp sugar
• A few splashes of mild vinegar

Preparation

1. Season the meat: Rub the pork shoulder with salt, pepper, caraway, paprika and marjoram. Slice or press the garlic and rub in. Rub all over with oil.
2. Prepare the vegetable bed: Roughly chop the carrot, celery, turnip and onions. Place everything in a casserole or roasting tin. Place the meat on top.
3. Roast in the oven: Roast in a preheated oven (170 °C top/bottom heat) without liquid for 60 minutes.
4. Deglaze & continue to fry: Pour in the must and roast for a further 60 minutes. Then add the soup and cook for another 30 minutes. Baste with gravy every 15-20 minutes.
5. Pre-cook the Stöckelkraut: Pre-cook the white cabbage quarters in salted water with caraway seeds, sugar and vinegar for about 15 minutes. Strain.
6. Final in the oven: In the last 30 minutes, add the pre-cooked cabbage to the roasting pan.
7. Serve: Allow the roast to rest briefly, slice and serve with cabbage, gravy and bread dumplings.

Why you'll love this recipe

• ✅ Traditional roast like from grandma's kitchen
• ✅ Apple cider adds freshness and depth to the sauce
• ✅ Easy to prepare with ingredients from stock
• ✅ With side dish: Stöckelkraut & bread dumplings
• ✅ Ideal for family, guests & holidays

The perfect side dish: bread dumplings

👉 To the recipe & video: Steaming bread dumplings

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