Roast pork with red cabbage and dumplings

Ingredients for 3 servings:

• 1 kg roast pork
• 5 carrots
• 4 onions
• 1 liter vegetable broth up to 2 liters
• 2 packs of spice mix for roast pork
• 1 jar red cabbage
• 1 pack of dumplings (half and half)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

simple preparation without frills

Boil 1-2 liters of vegetable stock, depending on the size of your casserole dish (we used a very large one). Sprinkle the roast on all sides with salt, pepper, and paprika and rub in the spices. Sear the roast on all sides until golden brown. Place the roast in the casserole dish. Cut the carrots into slices about 1.5 cm thick and place them around the roast. Quarter the onions and also distribute them around the roast. Pour enough vegetable stock over everything until the vegetables are completely or almost completely submerged in the liquid. Place in the oven at approximately 160°C (convection oven) on the lower to middle shelf, then roast for a total of 1.5 hours. Every 15 minutes, pour a ladle of stock from the casserole dish over the roast, pressing the vegetables back under the liquid if necessary to prevent them from burning. If necessary, add more stock from the pot to the casserole dish. During the last 30 minutes, bring water to a boil for dumplings, form them, and cook the dumplings. Boil the red cabbage with a splash of water, then discard the water later. Remove the roast from the oven after 1.5 hours, wrap only the meat in aluminum foil, and return it to the oven. The oven should be off by then. Place the vegetables, without the broth, in a bowl. Bring the pork roast seasoning to a boil with water and vegetable broth (50/50). When everything is ready, carve the roast.