Kasseler avec pomme et salade de chou (Schnitz and Knepp)

Name: Kasseler avec pomme et salade de chou (Schnitz and Knepp)
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 small head white cabbage (approx. 1 kg); 250 g Carrots; 2 green peppers; 1 TEASPOON Mustard seed; 4 medium onion; 1/8 l Cider vinegar; 150 g demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Oil Öl; 1-1.2 kg tripped pork chop (in one piece); 2 (80 g each) Bag of dried apple rings; 375 g Flour; 2 TEASPOONS Baking powder (8-10 g); 150 ml milk + 1 tablespoon of milk; 1 egg (size M); 40 g Butter

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 small head white cabbage (approx. 1 kg)
250 g Carrots
2 green peppers
1 TEASPOON Mustard seed
4 medium onion
1/8 l Cider vinegar
150 g demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Oil Öl
1-1.2 kg tripped pork chop (in one piece)
2 (80 g each) Bag of dried apple rings
375 g Flour
2 TEASPOONS Baking powder (8-10 g)
150 ml milk + 1 tablespoon of milk
1 egg (size M)
40 g Butter

Directions

1
Clean, wash and quarter the cabbage and cut it into fine strips from the stalk. Peel and grate carrots. Peppers clean, wash and cut into fine strips. Mix vegetables
2
Roast mustard seed in a pan without fat, remove. Peel and finely dice 1 onion. Bring vinegar, 125 ml water, 100 g sugar, onion, mustard seed and 2 tsp salt to the boil in a saucepan. Simmer while stirring until the sugar is dissolved. Season with pepper, stir in oil. Pour hot marinade over the salad and mix in. Let it cool down briefly if necessary, then knead everything well with your hands, put aside and let it cool down
3
Peel 3 onions and cut into thick rings. Wash the Kasseler and put them with the onions in a large pot. Add enough water (approx. 3 l) to cover the meat completely. Bring to the boil covered, then simmer at medium heat for 1 1/4-1 1⁄2 hours. After about 30 minutes add apple rings and 50 g sugar
4
In the meantime, mix flour, baking powder and 1/4 teaspoon salt for the dumplings. Whisk milk and egg. Melt butter. Add egg milk and butter to the flour and mix with a wooden spoon. If necessary, add approx. 1 tbsp. milk (the dough may be a little dry, however, and swells when cooking)
5
Take Kasseler out of the Sug. Pour about 2 litres of brew through a sieve into a wide pot and bring to the boil. Cover and keep the pork, onion and apple rings warm in the remaining stock. Cut off 25-30 dumplings from the dough with 2 tablespoons and immediately add them to the simmering Kasselerud. Simmer for 25-30 minutes
6
Mix the coleslaw once again and season to taste. Remove the smoked pork from the stock, slice thinly and arrange on a large plate with dumplings, onions and apple rings. Add coleslaw