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Kasseler Neck Roast with White Cabbage in Bohemian Way and Half and Half Dumplings

5 from 6 votes
Cook Time 2 hrs
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Kassler neck roast:

  • 1 Kg Kasseler neck roast with bone

White cabbage the bohemian way:

  • 1 Kg White cabbage the Bohemian way frozen

Half and half dumplings:

  • 500 g Raw potatoes
  • 500 g Boiled potatoes (approx. 650 g raw potatoes)
  • 1 tsp Salt
  • 4 tbsp Flour
  • 2 tsp Salt

Serve:

  • 4 ½ small tomato for garnish

Instructions
 

Kassler neck roast:

  • Wash the Kassler neck roast and pat dry with kitchen paper. Line a fat pan with aluminum foil, place the smoked pork neck roast in it and wrap the foil around the meat, leaving it open at the top. Preheat the oven to 175 ° C, place the frying pan with the Kassler neck roast on the middle rack and cook / fry for about 5 hours. Remove the Kassler neck roast and pour the roast liquid into a small container. Serve the meat in the oven at 50 ° C for some time.

White cabbage the bohemian way:

  • From your own store TK / see my recipe: *) If necessary, let the white cabbage thaw overnight. *) Bohemian white cabbage

Half and half dumplings:

  • Boil potatoes (650 g) in salted water (1 teaspoon salt) for about 20 minutes, drain and peel off. Peel the remaining potatoes (500 g) with the peeler, grate with a kitchen grater and squeeze out a little. Add flour (4 tablespoons) and salt (2 teaspoons) and press in the cooked and still warm potatoes through the potato press. Mix / knead the dumpling dough vigorously and evenly by hand and form dumplings from it (here: 10 pieces). Heat 1 teaspoon, slide in the dumplings and simmer / cook. As soon as the dumplings rise and turn, take them out of the water with a ladle.

Serve:

  • Serve the kasseler neck roast with white cabbage in the Bohemian way and half-and-half dumplings, garnished with a tomato half. To do this, give the roast liquid.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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