Ultimate Roast Pork With Creamed Cabbage

• None None Sunflower oil, to grease
• 1 tbsp chopped fresh rosemary
• 4 tbsp chopped fresh parsley
• 2 tbsp English mustard
• 9 lbs pork roast
• 1 tbsp cumin seed
• 1 None carrot, trimmed and diced
• 1/2 None celery root, peeled and diced
• 3 None onions, diced
• 2 cups water
• 3 tbsp butter
• 3 lbs Savoy cabbage
• Pinch None grated nutmeg
• 1 cup whipping cream
• 3/4 cup vegetable stock
• None None Boiled potatoes, to serve

1. Preheat the oven to 350u0b0F. Grease a roasting pan with oil. Mix the rosemary, parsley and mustard together and season. Score the rind of the pork using a sharp knife. Brush the mustard mixture over the pork and rub the cumin seeds and 1-2 tsp salt into the rind. Place the meat rind-side up in the pan and roast for 2 hours 20 minutes in total.
2. After 1 hour in the oven, spread the carrots, celery root and onions around the pork. After 30 further minutes, pour 2 cups water into the pan. After a total of 2 hours cooking time, turn up the temperature to 425u0b0F and cook for a further 10 to 20 mins, checking the temperature for doneness.
3. Heat 2 tbsp butter in a saucepan, add the onion and cabbage and saute for 3-5 minutes. Season and mix in the nutmeg, cream and stock. Simmer for 10-15 minutes until tender. Slice the meat and serve on plates with the creamed cabbage and some boiled potatoes. Pour over the juices from the pan.

sunflower oil, fresh rosemary, parsley, mustard, pork roast, cumin, carrot, celery root, onions, water, butter, cabbage, nutmeg, whipping cream, vegetable stock, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/18350 (may not work)