Franconian Schäufele with silk dumplings and savoy cabbage

Ingredients for 2 servings:

• 2 large pork shoulders (Schäufele)
• 1 large onion(s)
• 2 carrots
• 1 large garlic clove(s)
• Caraway seeds
• salt and pepper
• 1 small savoy cabbage
• some fat
• Flour
• Pinch(s) of nutmeg
• ¾ liter of water
• 500 g potatoes, boiled
• 65 g cornstarch
• 1 egg(s)
• ½ cup water, cold
• 2 tbsp salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

Wash the shoulder of pork and pat dry. Mix salt and pepper and rub it all over the pork shoulder, except for the rind. Place it in a roasting pan with the roughly chopped onions, carrot, and garlic, rind-side down. Pour in enough water to cover the meat 3/4 of the way down. Cover and braise in the oven at 160°C for 1.5 hours. Turn the shoulder of pork and score the rind. Sprinkle salt, pepper, and caraway seeds over the rind and cook uncovered in the oven for 2 hours. To make the dumplings, press the cooked potatoes through a potato ricer, mix with the starch, egg, salt, and cold water using a wooden spoon. Knead well with your hands. Form dumplings and place them in boiling salted water. Simmer gently until they pop up. Let stand for about 20 minutes; do not boil again. Wash the savoy cabbage, cut into small pieces, and simmer in the water for about 15 minutes. Blend until finely chopped with a hand blender or mince. Heat the fat and stir in the flour to make a light roux. Remove from the heat, add the savoy cabbage, and whisk until smooth. Season with salt, pepper, and nutmeg. Stir in a little cream, if desired.