Stuffed Pork Breast

From the butcher, bone the breast, peel off the inner skin and score a pocket. Now rinse, pat dry and rub with salt inside and out.

For the stuffing, mix the bread cubes soaked in a little bit of warm milk and squeezed out with onion, eggs, spices, parsley and melted fat. Fill the breast with this mixture, not too tightly, and sew it up with strong thread. Put it in a dish, pour a little boiling water over it and brown it well on all sides. Now add the greens and the halved onion. Add boiling water and roast in the oven heated to 200 degrees for 1 1/2 to 2 1/2 hours. Sprinkle frequently. Finally, coat with sour cream and brown. Mash the vegetables in the sauce, repeatedly bring to a boil and perhaps thicken with flour-butter (flour and butter mixed in equal parts).

Tip: Always use aromatic spices to refine your dishes!

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