Julschinken with red cabbage

Name: Julschinken with red cabbage
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 5
Ingredients: 2 kg cured ham roast; 1 TEASPOON Juniper berries; 1 TABLESPOON Peppercorns; 1 TEASPOON Allspice seeds; 2 Onions; 2 TABLESPOONS Lard; 1 (approx. 1 kg) small head red cabbage; 1 Bay leaf; 300 ml apple juice; 5-8 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 2 TABLESPOONS Sugar; 250 g Applesauce; 2 TABLESPOONS soft butter; 3 TABLESPOONS Honey; 3 TABLESPOONS coarse mustard; 2 discs Toast; 1 package (750 g) Potato dumpling dough half & half (refrigerated shelf); 4 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 5

2 kg cured ham roast
1 TEASPOON Juniper berries
1 TABLESPOON Peppercorns
1 TEASPOON Allspice seeds
2 Onions
2 TABLESPOONS Lard
1 (approx. 1 kg) small head red cabbage
1 Bay leaf
300 ml apple juice
5-8 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
2 TABLESPOONS Sugar
250 g Applesauce
2 TABLESPOONS soft butter
3 TABLESPOONS Honey
3 TABLESPOONS coarse mustard
2 discs Toast
1 package (750 g) Potato dumpling dough half & half (refrigerated shelf)
4 Stem(s) Parsley

Directions

1
Wash the ham, place it in a large pot and cover with water. Add juniper berries, peppercorns and allspice seeds and bring to the boil. Let simmer at medium heat for about 2 1/2 hours. In the meantime clean the red cabbage, cut into quarters and cut out the stalk. Cut the cabbage into small pieces. Peel onions and cut into strips.
2
Heat the lard in a pot and fry the onions. Add red cabbage, bay leaf and apple juice. Flavour with vinegar, salt and sugar. Bring to the boil and simmer for 30-45 minutes. Add apple sauce 10 minutes before the end of cooking time. Remove ham from the stock. Cut off rind and fat edge. Mix butter, honey and mustard. Season with salt. Finely chop the toast with the universal chopper, stir in, spread on the roast and press down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. For the dumplings, shape the package contents into small dumplings with moistened hands and place in plenty of boiling salted water.
3
Mix butter, honey and mustard. Season with salt. Finely chop the toast with the universal chopper, stir in, spread on the roast and press down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. For the dumplings, shape the package contents into small dumplings with moistened hands and place in plenty of boiling salted water. Cook at low heat for 20-25 minutes, depending on size. Wash parsley, shake dry, pluck leaves from the stalks and chop. Lift the dumplings out of the water and let them drain. Turn in the parsley. Cut the roast open. Arrange on a plate with dumplings rolled in parsley. Red cabbage extra rich
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Lift the dumplings out of the water and let them drain. Turn in the parsley. Cut the roast open. Arrange on a plate with dumplings rolled in parsley. Red cabbage extra rich
5
With 6 people: