Roast pork crust with Christmas red cabbage

Name: Roast pork crust with Christmas red cabbage
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1.2 kg Roast pork crust (rind cut by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Soup Greens; 1 (approx. 1 kg) Head red cabbage; 1 Onion; 2 TABLESPOONS Lard; 1 Bay leaf; 1 Star Anise; 1/2 TEASPOON Gingerbread spice; 3 TABLESPOONS Vinegar; 1 TABLESPOON Sugar; 100 ml apple juice; 1 (0,33 l) bottle of Guinness beer; 1 package (750 g) fresh dumpling dough for dumplings Thuringian style; 1 Egg Yolk; 2-3 TABLESPOONS Sauce thickener; 2 TABLESPOONS Butter; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Marjoram

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1.2 kg Roast pork crust (rind cut by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Soup Greens
1 (approx. 1 kg) Head red cabbage
1 Onion
2 TABLESPOONS Lard
1 Bay leaf
1 Star Anise
1/2 TEASPOON Gingerbread spice
3 TABLESPOONS Vinegar
1 TABLESPOON Sugar
100 ml apple juice
1 (0,33 l) bottle of Guinness beer
1 package (750 g) fresh dumpling dough for dumplings Thuringian style
1 Egg Yolk
2-3 TABLESPOONS Sauce thickener
2 TABLESPOONS Butter
1 TABLESPOON Breadcrumbs
7-10 Tbsp Marjoram

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Place the meat on the fat pan of the oven. Roast in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 2 1/2 hours. Clean, wash and coarsely chop the soup greens and immediately put them into the fat pan. Gradually add 1/2 litre of water. Clean, wash and quarter the red cabbage and cut out the stalk. Cut cabbage into fine strips.
2
Peel and finely chop the onion. Heat the lard in a pot and fry the onion and cabbage. Add bay leaf, star anise and gingerbread spice. Add vinegar, sugar and 1 teaspoon salt and mix. Bring to the boil, cover and stew for about 1 hour. Add apple juice little by little. 15 minutes before the end of the roasting time, pour beer over the roast. 8-10 minutes before the end of the cooking time, increase the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Put the dumpling dough into a bowl, add egg yolk and knead. Form 12 dumplings from the dumpling mixture. Bring salted water to the boil, add the dumplings and let them simmer at low heat for about 15 minutes. Remove the roast and keep it warm. Pour frying stock through a sieve into a pot, fill up to 1/2 litre with water. Bring the stock to the boil, season with salt and pepper. Stir in sauce thickener and bring to the boil.
3
Put the dumpling dough into a bowl, add egg yolk and knead. Form 12 dumplings from the dumpling mixture. Bring salted water to the boil, add the dumplings and let them simmer at low heat for about 15 minutes. Remove the roast and keep it warm. Pour frying stock through a sieve into a pot, fill up to 1/2 litre with water. Bring the stock to the boil, season with salt and pepper. Stir in sauce thickener and bring to the boil. Melt butter, add breadcrumbs. Season red cabbage again and bring to the boil. Remove the dumplings. Arrange roast pork, red cabbage, dumplings and sauce on plates. Pour butter over the dumplings. Garnish with marjoram if desired.
4
Melt butter, add breadcrumbs. Season red cabbage again and bring to the boil. Remove the dumplings. Arrange roast pork, red cabbage, dumplings and sauce on plates. Pour butter over the dumplings. Garnish with marjoram if desired.