Roast pork with red cabbage and dumplings (eat with mum)

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Cut pork rind crosswise with a sharp knife and rub the meat with salt and pepper. Place the meat in a roaster. Peel onions and cut 1 onion roughly into pieces.

2. 2

   Add 1/4 litre water and pieces of onion to the meat. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour on the lower shelf. In the meantime, wash the potatoes and cook them in boiling water for about 25 minutes until soft, then drain, quench and peel them.

3. 3

   Let the potatoes cool down a little. Clean the red cabbage, cut into quarters and cut out the stalk. Cut the cabbage into fine strips. Wash apples, grate dry and cut in half. Cut 2 thin slices from the middle of 3 halves and sprinkle with lemon juice.

4. 4

   Finely dice 2 onions. Heat the lard in a pot. Steam apple slices briefly in it, take out. Fry the onions in the lard. Add red cabbage, laurel, juniper and cloves and deglaze with red wine and apple juice.

5. 5

   Season red cabbage with vinegar and salt and simmer covered for 50-60 minutes. Remove seeds from remaining apples, peel and chop. Add apples to the red cabbage. Wash parsley, dab dry and cut the leaves into strips.

6. 6

   After 1 hour, remove the lid from the roaster, cook for another hour open and occasionally pour the stock over it. If necessary add some more water. About 30 minutes before the roast is ready, press the potatoes into a bowl using a potato ricer.

7. 7

   Add the egg, salt, dumpling aid and flour and quickly work into a mass. Form into dumplings with floured hands. Put dumplings into boiling salted water and let them simmer at medium heat for about 20 minutes (the water must not boil).

8. 8

   If the dumplings float on the surface, they are ready. As soon as the red cabbage is soft, stir 1 teaspoon of starch and 1 tablespoon of cold water until smooth and stir into the cabbage. Simmer for about 1 minute, then season again with salt, pepper, sugar and possibly some lemon juice.

9. 9

   Take the roast out of the roaster and keep it warm. For the sauce, strain the stock through a sieve into a litre measure. Measure out 400 ml of brew (if necessary fill up with water). Stir 1 tablespoon of starch and some water until smooth.

10. 10

    Bring the sauce to the boil and stir in the mixed starch. Simmer for about 1 minute while stirring and season with salt and pepper. Cut the roast into slices. Arrange roast, red cabbage, dumplings and sauce and garnish with apple slices and parsley.

Nutrition Facts

KCAL
1110 kcal

CARBS
105 g

FATS
47 g

PROTEINS
59 g