Crusted roast with red cabbage salad

Name: Crusted roast with red cabbage salad
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1.2 kg Pork shoulder with rind (let the butcher make a diamond-shaped incision); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Caraway seeds; 1 collar (approx. 600 g) Soup vegetables; 1 medium onion; 1 (approx. 750 g) small head red cabbage; 3 TABLESPOONS Red wine vinegar; 3 TABLESPOONS Oil; 75 ml apple juice; 7-10 Tbsp black pepper; 1/2 TEASPOON Cinnamon; 3 TABLESPOONS Cranberries in their own juice (from the glass); 1 (approx. 125 g) small red skin apple; 1/2 l dark ale; 1 package (750 g) fresh dumpling dough Thuringian style; 1/2 bunch Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1.2 kg Pork shoulder with rind (let the butcher make a diamond-shaped incision)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Caraway seeds
1 collar (approx. 600 g) Soup vegetables
1 medium onion
1 (approx. 750 g) small head red cabbage
3 TABLESPOONS Red wine vinegar
3 TABLESPOONS Oil
75 ml apple juice
7-10 Tbsp black pepper
1/2 TEASPOON Cinnamon
3 TABLESPOONS Cranberries in their own juice (from the glass)
1 (approx. 125 g) small red skin apple
1/2 l dark ale
1 package (750 g) fresh dumpling dough Thuringian style
1/2 bunch Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and season with salt, pepper and caraway. Place in a fat pan of the oven with the rind facing upwards and pour on approx. 300 ml of hot water. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 hours.
2
Peel, clean and wash the soup vegetables and onion. Cut the vegetables into large pieces and put them into the fat pan. Meanwhile clean and quarter the red cabbage and remove the stink. Cut red cabbage into fine strips and cook in plenty of boiling salted water for about 5 minutes.
3
Mix vinegar, oil, apple juice, pepper, cinnamon and cranberries. Drain red cabbage and mix in hot. Wash the apple, quarter it, core it and cut it into thin slices. Fold into the red cabbage salad and leave to stand for approx. 1 hour.
4
Warming beer. After about 1 hour of cooking time, gradually pour beer over the roast. Form about 12 dumplings from the fresh dough, put them into boiling salted water and let them simmer for about 12 minutes at low heat.
5
Wash the parsley, dab dry and chop finely, except for a little to garnish. Remove the roast, wrap in aluminium foil and leave to rest. In the meantime, pass the roast beer stock and vegetables through a sieve.
6
Bring to the boil and let it boil down for about 10 minutes. Season with salt and pepper. Cut the roast into slices. Arrange meat, dumplings and red cabbage with the sauce on plates. Sprinkle chopped parsley over the dumplings.
7
Serve garnished with parsley.