Crusted roast, dumplings and cabbage

Name: Crusted roast, dumplings and cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Roast pork crust (back); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Vegetable Onion; 1 pack of Potato dumplings; 1/2 bunch Parsley; 1-2 TABLESPOONS Butter or margarine; 1 glass (680 g; separation weight 650 g) Apple red cabbage; 2 TABLESPOONS Cranberries (from the glass; thickened); 1 TABLESPOON Flour; 1 TEASPOON Juniper berries; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Apple slices and parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Roast pork crust (back)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Vegetable Onion
1 pack of Potato dumplings
1/2 bunch Parsley
1-2 TABLESPOONS Butter or margarine
1 glass (680 g; separation weight 650 g) Apple red cabbage
2 TABLESPOONS Cranberries (from the glass; thickened)
1 TABLESPOON Flour
1 TEASPOON Juniper berries
2 TABLESPOONS Fresh cream
7-10 Tbsp Apple slices and parsley

Directions

1
Wash the meat and dab dry. Cut the rind and rub with salt and pepper. Place on the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
2
Meanwhile peel and roughly dice the onion. 45 minutes before the end of the cooking time add to the fat pan. After a further 15 minutes, pour 1/2 litre of water over it. For the dumplings, stir the powder into 3/4 litres of cold water and allow to swell for 10 minutes.
3
Form dumplings with moistened hands and let them simmer in boiling salted water for about 20 minutes at low heat. Just before serving, wash and chop the parsley. Melt the fat, toss the parsley and dumplings in it.
4
Heat red cabbage and refine with cranberries. For the sauce, pour roast stock through a sieve. Stir flour and a little cold water until smooth. Thicken the stock, season with salt, pepper and juniper berries and refine with crème fraîche.
5
Serve everything garnished with apple wedges and parsley.