Roast pork with bread dumplings and Stöcklkraut

Ingredients for 4 servings:

• 1 ½ kg roast pork (shoulder, neck with rind)
• 4 garlic cloves
• Spice mix for roast pork
• 3 eggs
• 500 g stale bread roll(s), diced
• 40 g parsley
• 2 onions
• Milk
• salt and pepper
• 1 white cabbage
• Caraway seeds
• Vinegar
• 1 tsp butter

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 4 hours 15 minutes

Boil salted water in a large pot, add the white cabbage, a handful of caraway seeds, butter, a dash of vinegar, and pepper. A large head of cabbage will take 2.5-3 hours to soften. Preheat the oven to 240°C. Place the peeled garlic cloves in a cast-iron roasting pan. Make checkered incisions in the rind of the shoulder roast (not too deep into the meat), rub them all over with pork roast seasoning, let it sit for about 20 minutes, and then place it on top of the garlic cloves in the roasting pan. Sear the cabbage in the covered roasting pan (lid on) for 20 minutes at 240°C. Then reduce the temperature to 180°C and roast in the covered roasting pan for 1.5 hours. Open the roasting pan, increase the temperature to 200°C, and roast the rind until crispy. Use top heat if available. Quarter the cabbage and add it to the roasting pan. Baste everything frequently with the cooking juices from the roasting pan. If the juices reduce too much, add a little boiling water. Finely chop the onions and sauté them in a pan with a little oil. Mix a little milk with eggs, salt, pepper, sautéed onions and chopped parsley, pour over the breadcrumbs and knead well. If the dumpling dough is too dry, moisten with milk, or if it is too wet, firm up again with strong flour. Let the dough rest for 10 minutes and then form even-sized dumplings with wet hands, pressing firmly. Bring salted water to a boil in a pot, add all the dumplings, reduce the heat so that the water is just simmering and let it sit in the water until all the dumplings float to the top. For larger dumplings, you may want to cut a little.