Roast pork crust with dumplings and creamed savoy

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Wash herbs, shake dry, pluck leaves or needles from the stems or twig and chop. Mix mustard and herbs, season with salt and pepper. Dab roast dry. Cut the rind with a sharp knife or cutter into a diamond shape

2. 2

   Coat the meat side of the roast with prepared mustard marinade. Place the roast with the meat side down in a frying pan coated with oil. Rub the rind with caraway seeds and 1-2 teaspoons of salt. Make sure that especially the cuts are seasoned. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 1/2 hours

3. 3

   Peel and roughly dice the carrot and celery. Peel 2 onions and cut into slices. After approx. 1 hour spread around the roast. 30 minutes later add 400 ml water. Increase the temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and cook for another 20 minutes

4. 4

   In the meantime, clean and quarter the savoy cabbage and cut out the stalk. Cut the savoy cabbage quarters into strips and wash. Cut the bread into cubes. Heat 1 tbsp. butter in a pan and fry the bread cubes in it until golden brown, remove. Knead potato dough in a bowl once. Divide dough into 8 portions. Shape dumplings and place a plum and several bread cubes in the middle of each dumpling. Bring plenty of salted water to the boil in a large saucepan. Add the dumplings. Let them simmer for 20-25 minutes at a mild heat

5. 5

   Peel and finely dice 1 onion. Heat 2 tablespoons of butter in a saucepan. Fry the onion and savoy cabbage in it while turning. Season the savoy cabbage with salt, pepper and nutmeg. Add cream and stock and bring to the boil while stirring. Braise the savoy cabbage at low heat for about 15 minutes, season again. Cut the roast into slices, arrange on plates with sauce stock, dumplings and savoy cabbage

Nutrition Facts

KCAL
830 kcal

CARBS
35 g

FATS
53 g

PROTEINS
55 g