Thuringian potato dumplings with roast pork on savoy cabbage

Name: Thuringian potato dumplings with roast pork on savoy cabbage
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.5 kg Roast pork schnitzel; 4 Onions; 250 ml apple juice; 375 ml dry white wine; 100 ml White wine vinegar; 1 TABLESPOON black peppercorns; 7-10 Tbsp Salt; 4-5 Bay leaves; 1 kg floury potatoes; 125 ml Milk; 1 Egg; 1 (approx. 1 kg) Head Savoy cabbage; 2 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 1 collar Parsley; 7-10 Tbsp colourful pepper; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 large freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.5 kg Roast pork schnitzel
4 Onions
250 ml apple juice
375 ml dry white wine
100 ml White wine vinegar
1 TABLESPOON black peppercorns
7-10 Tbsp Salt
4-5 Bay leaves
1 kg floury potatoes
125 ml Milk
1 Egg
1 (approx. 1 kg) Head Savoy cabbage
2 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
1 collar Parsley
7-10 Tbsp colourful pepper
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 large freezer bag

Directions

1
Wash the meat. Peel and quarter 2 onions. Put apple juice, white wine, vinegar, peppercorns, salt, bay leaf and 250 ml water in a large freezer bag. Put the meat and onions in it.
2
Close the bag, place in a bowl and leave to soak overnight in the refrigerator. Remove the roast from the marinade, place on the fat pan of the oven and roast in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 3/4 hours.
3
After half the cooking time, deglaze the roast with 500 ml of the marinade. Peel 750 g potatoes. Line a mixing bowl with a tea towel, let the tip of the towel hang over the edge. Pour cold water into the bowl and grate the potatoes into it.
4
Tuchzipfel together take and the potato rasp over the bowl strongly express. Let the bowl stand for about 45 minutes so that the potato starch can settle. Wash the remaining potatoes thoroughly, cook them in boiling salted water for about 20 minutes, drain, rinse and rinse off the skin.
5
Press the hot potatoes through a potato ricer or mash them finely, pour milk over them and stir until smooth. Carefully pour off the potato water. Knead the potato starch, raw grated potatoes, mashed potatoes and egg.
6
Form small dumplings from the potato dough and put them in boiling salted water. Let them simmer at medium heat for about 30 minutes. In the meantime, clean, wash and quarter the cabbage and cut out the stalk.
7
Cut cabbage into strips. Peel the remaining onions and chop finely. Heat oil in a pot, fry onions in it, add cabbage, deglaze with broth and braise for about 15 minutes. Season cabbage with salt and pepper.
8
Wash parsley, dab dry and chop. Take the roast out of the oven, sprinkle with parsley and coloured pepper and let it rest covered. Pour broth through a sieve, add cream and bring to the boil.
9
Stir in sauce thickener, bring to the boil again and season with salt and pepper. Arrange cabbage, roast and some sauce on a plate. Add potato dumplings and the rest of the sauce separately.