Riesling cabbage with Kasseler and dumplings Thuringian style

Name: Riesling cabbage with Kasseler and dumplings Thuringian style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes; 1/8 l Milk; 60 g Butter; 7-10 Tbsp Salt; 75 g Wheat semolina; 1/2 Bread roll; 1/2 (approx. 125 g) Vegetable Onion; 4 TABLESPOONS Oil; 1 can(s) (850 ml, 770 g) Sauerkraut; 2 Bay leaves; 5 Juniper berries and cloves; 7-10 Tbsp Pepper; 200 ml White wine (Riesling); 50 g streaky smoked bacon; 150 g dried plums; 8 thin slices of released pork chop (approx. 50 g each); 7-10 Tbsp flat leaf parsley; 8 little wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury potatoes
1/8 l Milk
60 g Butter
7-10 Tbsp Salt
75 g Wheat semolina
1/2 Bread roll
1/2 (approx. 125 g) Vegetable Onion
4 TABLESPOONS Oil
1 can(s) (850 ml, 770 g) Sauerkraut
2 Bay leaves
5 Juniper berries and cloves
7-10 Tbsp Pepper
200 ml White wine (Riesling)
50 g streaky smoked bacon
150 g dried plums
8 thin slices of released pork chop (approx. 50 g each)
7-10 Tbsp flat leaf parsley
8 little wooden skewers

Directions

1
Peel and wash the potatoes, grate them finely and press them out well in a kitchen towel. Bring milk, 20 g butter and salt to the boil in a saucepan. Remove from heat, add semolina while stirring and bring to the boil again briefly.
2
Let it cool down a little. Add the potatoes and knead well. Cut rolls into 8 cubes. Heat 20 g butter and roast the bread cubes all around in it until golden brown. Form 8 dumplings from the dumpling dough, press a bread roll crouton into it and form it round again.
3
Place in boiling salted water and cook over low heat for about 25 minutes. In the meantime peel and dice the onion. Heat 2 tablespoons of oil in a pan and sauté the onion in it.
4
Drain the sauerkraut, squeeze well and add to the onions. Fry over medium heat for about 5 minutes. Add bay leaves, juniper berries and cloves and season everything with salt and pepper.
5
Deglaze with wine and braise at low heat for 12-15 minutes. In the meantime, cut the bacon into small cubes and fry them crisply in a pan without fat. Cut plums into small pieces, add to bacon and mix.
6
Let it cool down. Spread plum-bacon mixture on the slices of pork and roll up. Stick together with wooden skewers. Heat the remaining oil in a frying pan and fry the slices of smoked pork on all sides over a medium heat for 10-12 minutes.
7
Remove the dumplings and let them drain. Arrange on a plate together with sauerkraut and the smoked pork rolls. Foam remaining butter and pour over the dumplings. Serve garnished with parsley as desired.