Pork Brisket with Braised Cabbage

1. 1 Pork bellypack 600 g ≈ $4.50 250 g
2. 2 White cabbage≈ $1.60 per kg 250 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Cumin 1 g
5. 5 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the brisket in cold water, pat dry with paper towels; score the skin, rub with salt and caraway seeds; preheat the oven to 160 °C.

2. Cooking: place the brisket in a roasting pan and bake at 160 °C for twenty minutes, then continue baking for 70 minutes; the skin will brown partially and become soft, the fat will start to melt.

3. Additional frying: increase the temperature to 220 °C and bake for another 15 minutes, until the skin is golden and crisp.

4. Cabbage: shred the cabbage and finely chop the onion³; braise with a tablespoon of the brisket fat over low heat for 25 minutes, salt to taste; the cabbage will soften and impart the fat’s flavor.

5. Assemble: let the brisket rest 5–7 minutes, slice into portions, and serve with the braised cabbage on the plate or alongside.

6. Serving: serve with pork¹ and cabbage; you can additionally pour the juices from the meat. If needed, prepare the cabbage in advance and roast the meat right before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.