Filled Black Forest style Kasseler with creamed savoy cabbage and Schupfnudeln

Name: Filled Black Forest style Kasseler with creamed savoy cabbage and Schupfnudeln
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Disc/s Toast; 1 Spring onion; 8 Stem/s Thyme; 50 g Black Forest ham; 2 tablespoons (20 g each) cherry jam; 50 g Fresh cream; 1 TABLESPOON Mustard; 1.4 kg Triggered Kasselerrücken; 2 TEASPOONS Spit roast spice (e.g. from Ostmann); 2 Carrots; 3 Onions; 9 TABLESPOONS clarified butter; 1 Savoy cabbage (approx. 1,25 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 1 pck. (750 g each) Dumpling dough "half and half" (refrigerated shelf); 150 g flaked almonds; 4-5 Tsp Cornstarch; 7-10 Tbsp Nutmeg; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

Successful combination: In the middle of the roast, hearty Black Forest ham, mustard and crème fraîche meet sweet cherry jam

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Disc/s Toast
1 Spring onion
8 Stem/s Thyme
50 g Black Forest ham
2 tablespoons (20 g each) cherry jam
50 g Fresh cream
1 TABLESPOON Mustard
1.4 kg Triggered Kasselerrücken
2 TEASPOONS Spit roast spice (e.g. from Ostmann)
2 Carrots
3 Onions
9 TABLESPOONS clarified butter
1 Savoy cabbage (approx. 1,25 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
1 pck. (750 g each) Dumpling dough "half and half" (refrigerated shelf)
150 g flaked almonds
4-5 Tsp Cornstarch
7-10 Tbsp Nutmeg
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, crumble the bread finely. Clean and wash the spring onion and cut into rings. Wash the thyme and remove the leaves from 4 stalks. Finely dice the ham. Mix everything with jam, crème fraîche and mustard.
2
Wash the cured pork loin, dab dry and cut lengthwise, but not through. Spread the filling into the opening. Plug in and tie up. Rub smoked pork loin with spicy spice.
3
Peel and wash the carrots. Peel 2 onions, quarter everything. Heat 2 tablespoons of clarified butter in a frying pan. Fry the smoked pork in it. Fry onions and carrots briefly. Add 1 l water and remaining thyme stalks, bring to the boil. Braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 1 hour.
4
For the potato noodles, whisk eggs and 2 tablespoons of water. Shape the dumpling mixture into potato noodles, turn into egg and almond flakes. Heat 5 tablespoons of clarified butter in a pan. Fry the potato noodles until golden brown. Keep warm.
5
For the savoy cabbage, stir cream and 2 tsp. starch until smooth. Stir into the cabbage and braise for about 5 minutes. Stir from time to time. Season the cabbage with salt and nutmeg.
6
Lift the cured pork loin out of the roaster and let it rest in the switched off oven for about 10 minutes. Boil up the stock in a pot. Stir 2-3 tsp. starch and 3 tbsp. cold water until smooth and thicken the stock. Season sauce with salt and pepper. Cut the smoked pork loin into slices. Arrange everything.
7
The fixed Schupfnudeln from finished dumpling dough receive as extra whistle a cover from almond flakes
8
Cut a pocket into the meat and fill it. Cover with wooden skewers and tie up with thread.