John Myers
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Grilled Knuckle with Czech Cabbage and Dumplings
The perfect grilled knuckle with czech cabbage and dumplings recipe with a picture and simple step-by-step instructions.
herb
- 600 g Czech herb TK / own production / see my recipe *)
- 300 g Czech yeast dough dumplings TK / own production / see my recipe **)
- 2 Leaflets Parsley for garnish
- 1 White cabbage / cleaned 1.5 kg
- 2 Large onions approx. 300 g
- 2 tbsp Butterfat
- Salt
- Whole caraway seeds
- Approx. 1000 ml of water
- 2 tbsp Sugar
- 3 tbsp Vinegar essence / 25%
- 12 tbsp Water
Dumplings
- 1 Kg Coarse instant flour
- 1 tsp Salt
- 1 Egg
- 1 Yellow
- 1 piece Yeast (21 g / half packet)
- 200 ml Milk
- Flour to roll out / shape
- 4 liter Water
- 2 tsp Salt
- Place the grilled knuckle in a small frying pan with the skin facing up and cook in the preheated oven for about 35 minutes. The last 5 minutes with the grill function. Thaw the cabbage in good time and heat it in a small saucepan. Thaw the dumplings in good time and heat them in the microwave. Grilled knuckle with Czech cabbage and dumplings drizzled with gravy and garnished with parsley, serve.
Cabbage and dumplings: including pictures!
- *) Roast pork with cabbage and dumplings according to Ivanka **) Czech dumplings according to Ivanka
Kraut: For 6 people!
- Clean and quarter the white cabbage, remove the stem end and cut into fine strips. Peel and dice the onions. Heat butter fat (2 tbsp) in a high saucepan, fry the onion cubes in it and mix in / add the cabbage strips one after the other, seasoning well with salt and caraway seeds. Deglaze / pour in water (approx. 500 ml) and simmer / boil everything for approx. 2.5 – 3 hours, adding a little water every now and then.Finally, sugar (2 tbsp) with vinegar essence (3 tbsp) and water (12 Tbsp) mix and fold into the cabbage. Then stop boiling the sweet and sour cabbage.
Dumplings: For 8 people
- Mix half of the milk with the egg + yellow and the yeast. Put the flour in a bowl, form a hollow in the middle, add the milk / egg / yeast mixture and let rise in a warm place for about 10-15 minutes. Add the rest of the milk and use a wooden spoon to stir / knead the dumpling dough into an elongated rolling pin and let rise again in a warm place for approx. 10-15 minutes. Divide into 4 pieces and form / roll into four elongated dough rolls with a little flour. Cook two rolls of dough in a large saucepan with plenty of salted water for about 30 minutes. Turn the dumpling rolls halfway through. Take out and cut into slices (approx. 1-2 cm thick) with a thread while still hot.
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