Roast suckling pig with champagne cabbage

Whole roasted piglet weighing 8-10 kg, served with potatoes and champagne cabbage. Ropogós malacsült pezsgőskáposztával

Ingredients:

1 piece of whole salad weighing 8-10 kg 300 g 1 l of beer mayonnaise oregano thyme pepper For champagne cabbage: 2 kg of red cabbage 2-3 pcs onions 1 pcs champagne flutes 2-3 tbsp lard cumin sugar

Procedure:

1. Wash the whole suckling pig thoroughly in cold water and wipe dry with a clean cloth, season the inside of the suckling pig well with salt, pepper, marjoram, thyme, cumin and oregano
2. Place the whole piglet on a baking tray and rub it with bacon soaked in beer
3. Roast in the oven for about 3 hours until crispy, brushing it with the fat and occasionally pouring beer over it
4. Serve the suckling pig with roasted potatoes and champagne cabbage.

Preparation of champagne cabbage:
1. Fry finely chopped onion in lard, season with a little sugar and cumin
2. Add the chopped red cabbage and pour the champagne over it
3. Simmer it under a lid for about 15-20 minutes until tender.