Roast onion and pork with red cabbage and potato dumplings

Benton Mccarty
3 2
135 mins
135 mins


Servings: 6
  • 500 g Onions
  • 1 kg lean roast pork (e.g. roast escalope)
  • 20 g clarified butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 l clear soup
  • 1 (approx. 250 g) big apple
  • 1 (720 ml + 370 ml) large and 1 small glass of red cabbage (the original according to a traditional recipe)
  • 300 ml Vegetable broth
  • 3 Cloves
  • 1–2 Bay leaves
  • 1 package (750 g) Dumpling dough, for potato dumplings Thuringian style
  • 1/2 bunch Parsley


  1. 1

    Onions peel, halve and in strips cut. Wash the meat and dab dry. Heat 10 g clarified butter in a roasting pan, fry the meat in it while turning. Season with salt and pepper and remove.

  2. 2

    Put 10 g clarified butter into the hot frying fat, add onions and fry while turning. Deglaze with clear stock, add meat again and cover and braise in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2-1 3/4 hours.

  3. 3

    Peel and quarter the apple and remove the core. Put red cabbage, vegetable stock, cloves and bay leaf in a pot. Roughly grate the apple, add and bring to the boil. Cover and stew for about 15 minutes.

  4. 4

    Bring a large saucepan with plenty of salted water to the boil. Form about 12 dumplings from the dumpling dough and put them into the boiling salt water. Let it simmer at low heat for 20-25 minutes. Season red cabbage with salt and pepper.

  5. 5

    Wash the parsley, shake dry and cut the leaves into fine strips. Remove the roast from the stew stock and keep warm. Simmer the stew in the roasting pan on the stove for 5-10 minutes, stirring continuously.

  6. 6

    Season to taste with pepper. Cut the roast into slices and arrange on a large plate with some onion sauce and drained dumplings. Sprinkle with parsley. Add remaining sauce and red cabbage extra.

Nutrition Facts

490 kcal
56 g
10 g
44 g

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