Oven-Baked Kassler with Mustard Apple Crust on Kale

A juicy oven-baked Kassler with a crispy mustard and apple crust rests on savoy cabbage seasoned with apple and juniper. A classic dish for the cold season that can be prepared in advance and goes perfectly with a cozy kale feast.

By yumbelo · 6 servings · 150 minutes

Ingredients

• 1.2 kg Kassler roast, boneless
• 1.5 kg Kale, cleaned
• 2 pc Onions
• 2 pc Tart apples
• 3 tbsp Dijon mustard
• 80 g Breadcrumbs
• 50 g Butter
• 2 tbsp Maple syrup
• 2 tbsp Rapeseed oil
• 500 ml Water
• 6 pc Juniper berries
• 1 pinch Nutmeg, grated
• Salt, to taste
• Pepper, to taste

Method

1. Preheat the oven to 160 °C, top and bottom heat.
2. Wash the kale, remove the thick stems and roughly chop the leaves.
3. Finely dice the onions, peel and core the apples and cut them into small cubes.
4. Heat the rapeseed oil in a large casserole dish, sweat the onions until translucent, then add the kale and apple cubes and sweat along for 5 minutes.
5. Pour in the water, add the juniper berries and season with salt, pepper and nutmeg.
6. Place the Kassler roast on the kale, cover the casserole dish and cook in the oven for about 90 minutes.
7. Meanwhile, mix the mustard, maple syrup, breadcrumbs and the softened butter into a spreadable paste.
8. Remove the roast from the oven, take off the lid and spread the mustard mixture thickly over the top.
9. Bake the roast uncovered for another 20 minutes, until the crust is golden brown and the meat reaches a core temperature of about 70 °C.
10. Adjust the seasoning of the kale with salt and pepper, let the roast rest for 10 minutes, slice it and serve with the kale.