Leg of fresh meat on pineapple-red cabbage

Name: Leg of fresh meat on pineapple-red cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 3 Onions; 1 (approx. 100 g) Carrot; 8-10 Juniper berries; 1 ready-to-cook leg of fresh meat (approx. 1.8 to 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g clarified butter; 1/4 l dry red wine; 3 Bay leaves; 1 small twig of rosemary; 1 can(s) (446 ml/ 260 g stripping) Pineapple in slices; 1.5 kg Red cabbage; 3/8 l Vegetable broth (instant); 4 TABLESPOONS Red wine vinegar; 6 Cloves; 1 TABLESPOON Sugar; 1 knife tip ground cinnamon; 1/2 bunch Parsley and chives; 1/2 TEASPOON dried marjoram; 1 pack of 8 holiday dumplings with roasted white bread cubes; 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

3 Onions
1 (approx. 100 g) Carrot
8-10 Juniper berries
1 ready-to-cook leg of fresh meat (approx. 1.8 to 2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g clarified butter
1/4 l dry red wine
3 Bay leaves
1 small twig of rosemary
1 can(s) (446 ml/ 260 g stripping) Pineapple in slices
1.5 kg Red cabbage
3/8 l Vegetable broth (instant)
4 TABLESPOONS Red wine vinegar
6 Cloves
1 TABLESPOON Sugar
1 knife tip ground cinnamon
1/2 bunch Parsley and chives
1/2 TEASPOON dried marjoram
1 pack of 8 holiday dumplings with roasted white bread cubes
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener

Directions

1
Onions peel and 2 in columns cut. Wash, peel and chop the carrot. Coarsely chop juniper berries. Wash the leg and dab dry. Rub meat with salt, pepper and juniper berries.
2
Heat 20 g of clarified butter in a roasting pan, fry the leg in it all around. Add carrots and onion slices and braise briefly. Deglaze with red wine and 1/4 litre water and bring to the boil. Add bay leaf and rosemary and braise covered in the preheated oven (electric cooker: 175°C / gas: level 2) for about 13/4 hours.
3
Fry without lid for the last 10 minutes. Drain the pineapple and collect the juice. Clean and wash the red cabbage and remove the stalk. Cut cabbage into strips. Dice remaining onion. Heat remaining clarified butter in a pot, braise red cabbage and onion.
4
Add pineapple juice, stock, vinegar and cloves. Season with salt and pepper, cover and stew for 50-60 minutes. Cut pineapple into pieces and cook for the last 10-15 minutes. Season the finished red cabbage with salt, pepper, sugar and cinnamon.
5
For the potato dumplings, wash parsley and chives, dab dry and chop. Stir the dumpling powder, marjoram and chopped herbs, except for 1 tablespoon, into 1/2 litre of cold water and let it swell for 10 minutes.
6
Form 12 dumplings from the potato dough with moistened hands. Put 3 roasted bread cubes in the middle of each dumpling. Cook dumplings in plenty of boiling salted water for 2-3 minutes, then let them simmer at low heat for 15-20 minutes.
7
Covered, leave the leg to rest for 5-10 minutes. Pour frying stock through a sieve, add cream and bring to the boil. Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper.
8
Arrange meat, red cabbage and dumplings on a large plate. Sprinkle dumplings with the remaining herbs. Serve with extra sauce.