Roast pork shoulder with savoy cabbage
easy
120 mins
120 mins
Ingredients
- 1.2 kg Roast pork shoulder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 small bag of dried porcini mushrooms
- 200 g Onions
- 2 Bay leaves
- 1 collar Chives
- 1 pack of "Raw dumplings"
- 1 Head Savoy cabbage
- 1/2 TEASPOON Caraway seeds
- 1 TEASPOON Butter or margarine
- 4 TABLESPOONS Whipped cream
- 1 TABLESPOON Flour
Directions
- 1
Wash the meat and dab dry. Rub vigorously with salt and pepper. Place meat on the fat pan of the oven and cook in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 1/2 hours.
- 2
Soak porcini mushrooms in 1/4 litre of water. Peel and slice the onions. Put the onions and bay leaf on the fat pan 30 minutes before the end of the cooking time and fry. Deglaze with 1/4 litre water.
- 3
For the dumplings, wash the chives and, except for the tips for garnishing, cut them into small rolls. Put the chives in 1/2 litre of cold water. Stir in the dumpling powder and let it swell for 10 minutes.
- 4
Then form dumplings and let them simmer for 20 minutes in boiling salt water. Clean, wash and slice the savoy cabbage. Shortly before serving, stew in little boiling salted water, caraway and fat for about 8 minutes.
- 5
For the sauce, dissolve roast stock with soaking water of the mushrooms, pour through a sieve, add mushrooms and bring to the boil. Mix cream and flour and thicken the sauce. Season with salt and pepper. Arrange roast, dumplings and vegetables on a plate.
- 6
Pour some sauce. The rest of the sauce extra is enough. Serve everything garnished with chives.
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