Roast pork "Rübenberger style" with dumplings and apple red cabbage

Ingredients for 4 servings:

• 800 g roast pork
• 2 tbsp, heaped onion lard
• 4 tbsp rapeseed oil
• 2 onions, roughly chopped
• 2 carrots, roughly sliced
• 1 piece(s) celeriac, roughly chopped, approx. 1/5 of a small tuber
• 2 tbsp, heaped tomato paste, 2x concentrated
• 500 ml vegetable stock
• 1 tsp, heaped mustard, medium hot
• 3 tsp, heaped mustard, sweet
• 2 bay leaves
• 2 pinches of white pepper, ground
• 1 tsp, heaped paprika powder, sweet
• 2 juniper berries
• 1 tsp, heaped marjoram, shredded
• 2 tbsp, heaped crème fraîche with herbs
• 300 g wheat flour type 550
• 2 pinches of salt (one each for the dough and the cooking water)
• 175 ml milk
• 4 tbsp rapeseed oil
• 3 eggs, size XL
• 1 piece(s) butter
• 650 g red cabbage, frozen or canned
• 1 apple
• 2 glasses of apple juice
• 3 tbsp, heaped brown cane sugar

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 4 hours; Total time approx. 6 hours

For the Knöpfle, put the above ingredients in a bowl and beat with a hand mixer or household food processor for a few minutes until creamy and fluffy. Bring water to a boil in a large pot, then keep it hot on a low heat and season with a generous pinch of salt. Press the dough through the Knöpfle grater using a Knöpfle spatula and let the Knöpfle cook in the hot, salted water; they will then float to the top. Remove the Knöpfle from the water with a slotted spoon and store them in a sealable container. They will dry out quickly without a lid. Shortly before serving, fry the Knöpfle in a pan with plenty of butter until lightly browned. For the roast pork: Heat the onion drippings and rapeseed oil in a roasting pan, then sear the pork on all sides until all sides and ends are nicely browned. Remove the pork from the roasting pan and set aside. Now add the previously cleaned and chopped vegetables (onions, carrots, and celeriac) to the roasting pan with the tomato paste and sear until crisp. Once the vegetables are translucent and lightly roasted, deglaze them with the vegetable stock and loosen the roasted ingredients from the bottom of the roasting pan. Now add both types of mustard, spices, and roast to the stock and simmer gently with the lid closed for 3 to 4 hours. Once the cooking time is up, remove the roast from the stock and set aside. Using a hand blender, puree the roast and vegetable stock, removing the bay leaves first, and then bring to a boil. The pureeing makes the sauce creamier. Refine the sauce with crème fraîche and thicken with a stirred cornstarch. Season again with salt and pepper, if desired. For the red cabbage: Add the red cabbage to the pot along with the finely chopped apple and bring to a boil with the apple juice and brown cane sugar. Then, as with the roast pork, simmer the red cabbage over low heat for 3 to 4 hours. If the apple juice evaporates too early, add a little more apple juice to the red cabbage. There shouldn’t be much liquid left in the pot just before the end. Enjoy.