Johann’s Österreicher Schweinebraten
Austrian Pork Raost with Cabbage
1. A Pork Roast of some kind……in
this case Loin
2. 6 or 8 fat Carrots
3. 1 Red Cabbage
4. 1 Bottle of Beer………and a lot
more for drinking
5. A can or box of Chicken Broth
6. Black Pepper
7. 8 or 10 fat cloves of Garlic or ½
cup Garlic Olive Oil
8. Caraway Seeds……at least 500
9. A bottle of white German
just drink the wine
10. 2 or 3 Apples………optional
11. Your favorite
Herbs……..optional, I like Thyme
with Roast of any kind but I forgot
it this time……….no pun.
12. Red or Yellow
13. A package of Roasted Pork
Go to your neighborhood German store,
gather a nice pile of German things in
your shopping cart, bring them home
(pay for them first) and introduce them
to each other. In Dallas, Texas we have
a great place called
Kuby’s…………….hey Kuby’s, free
I like to buy
the Olive Oil that already has the
Garlic in it. I found this at Big Lots
but I also see it, or other brands of it, in
the big grocery stores. If you don’t
have it; you will have to peel the Garlic,
cut it up and dump it in. look at my
other recipes for absurdly detailed
instructions about how to do Garlic.
a nice blue pot (other colors are alright
too) and pour in about ½ a cup of
Garlic Olive Oil or just Olive Oil if
you don’t have that……..and add the
the Roast in the pot.
the Chicken Broth. Normally with
Roast, I brown it before adding the
broth but I find that with Pork, it dries
it too much for my liking……….but
you can do it if you want to.
about enough water………..or Wine to
cover the Meat.
Dump in 462 Caraway Seeds…….or a
nice little pile and another little pile of
Black Pepper…………. and any other
Herbs or seasoning you like. Put the
heat on medium so you can go mess
with other stuff. Let it cook for about a
things to look like what they are so I
don’t cut my vegetables too small. See,
the Carrots still look like Carrots.
cut the Cabbage so that it still looks
like Cabbage. It all makes a nicer
presentation later instead of just a big
hob gob of unrecognizable mess.
Those little Celery Leaves are for
t now, find a bigger blue pan. This one
is a Turkey roasting pan, and arrange
the vegetables in a nice artsy fartsy
display with a hole in the middle for
the Roast……….the pan can be a
a swig of Beer and pour in the rest.
Then open another Beer and drink it.
This is a very Germanic kind of thing
to do and it will put you in the mood to
sing Die Walküre or Lohengrin
……….you could dump in a little
more Beer from time to time.
Get a good dose of this and you will
know why I am crazy.
p in the Broth and Roast from the other
it, put it in the oven, put the heat on
low and go busy yourself with other
Peek in after a little while and when
the Carrots are a little (but not too
much) soft and the Cabbage is wilted,
lazy so I sometimes just buy a package
of Pork Gravy and set it on the table in
a nice little hot bowel on a heat pad.
I like a
nice German Forest looking center
Before dinner, I like to have some
German Vorspeisen (appetizers) like
plenty of German Mustard, a little
Sauerkraut, some Pepper Vinegar and a
variety of Wursts and
Cheeses……….maybe some Herring.
And then have some Spaetzle with
Mushrooms and Cheese, Kartofelsalat,
Cucumber Salad and plenty of Beer
And then get everybody to sing
After dinner and lots of Beer, you can
put on some Strauss Waltzes and see
who can Waltz around the room
without falling down.
About now, my German friends
Wolfgang and Barbara are thinking
that I’m about as German as a Texas
opossum but they like me
anyway………………and I love them