Pork & cabbage with dumplings

Instructions

1. Step 1

   Heat the oven to 140C/120C fan/gas 1. Season the pork neck, sprinkle with cumin and then rub it thoroughly with garlic on all sides. Put the meat in a roasting pan on top of the diced onions, add the lard plus 250ml hot water, cover and cook until tender, about 3 hrs.

2. Step 2

   To make the dumplings, mix the flour, eggs, yeast, sugar and a pinch of salt with the lukewarm milk. Leave it to stand for 5 mins.

3. Step 3

   Knead the soft dough, add the diced ​​bread roll and leave to rise for an hour. Then shape 3-4 logs.

4. Step 4

   Cook the dumpling logs in a large pan of salted boiling water for 18 mins, turning the dumplings halfway through. After cooking, pierce them all over with a skewer – steam will come out of them. Lightly brush with the lard and keep warm, slicing just before serving.

5. Step 5

   While the meat is cooking, make the cabbage. Melt the lard in a pan, add the bacon, onions and caraway seeds and fry. Stir in the sauerkraut plus any liquid and bring to a boil. Then add the sugar, vinegar and some salt – taste and add more sugar, if you like. Cook for 15 mins.

6. Step 6

   Dust the cabbage with the flour and cook for a further 15 mins on a low heat. The cabbage should have a slightly sweet taste and a reasonable amount of sauce. Be careful not to boil it.

7. Step 7

   Remove the meat from the oven and let it rest for 15-20 mins. Cut the into slices about 1½cm thick. The pork should be beautifully juicy and soft, with a crispy crust.

8. Step 8

   Put the roasting pan on the stove and heat it up. Allow the juices and onion mixture to evaporate slightly, then stir in the flour and fry it for a minute. Add 200ml water, stir well and simmer for 20 mins.

9. Step 9

   Put 2-3 spoonfuls of cabbage on each plate, add some dumpling slices and some meat. Finish with the meat juices. This recipe has been provided by Apetit Online and not been re-tested by us.