John Myers
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Roast Pork with Bavarian Cabbage and Potato and Bacon Dumplings
The perfect roast pork with bavarian cabbage and potato and bacon dumplings recipe with a picture and simple step-by-step instructions.
Roast pork crust:
- 1 Roast pork loin with boneless pork with rind 1150 g
- Salt
- Caraway seed
- 2 tbsp Butterfat (here: Butaris)
- 1 piece Celery approx. 100 g
- 2 Onions approx. 150 g
- 2 Carrots about 200 g
- 2 Garlic cloves
- Salt water
- 2 tbsp Creme fraiche Cheese
Bavarian cabbage:
- 0,5 White cabbage approx. 1000 g
- 2 Apples approx. 300 g
- 2 tsp Salt
- 1 tbsp Caraway seed
- 2 liter Water
- 3 Onions approx. 200 g
- 2 Garlic cloves
- 1 tbsp Butterfat
- 3 tbsp Sugar
- 6 tbsp Light rice vinegar
Potato and bacon dumplings:
- 1 pack Franconian dumpling dough 750 g / here: From HENGLEIN
- 100 g Salted bacon
- 2 Onions approx. 150 g
- 2 tsp Salt
To serve:
- 4 Parsley stalks for garnish
Roast pork crust:
- Clean the celery and cut into large cubes. Peel and roughly dice the onions. Peel and roughly dice the carrots. Peel off the garlic cloves. Wash the crust roast, dab with kitchen paper, rub vigorously on all sides with salt and caraway seeds and fry vigorously on all sides in a roaster in butter fat (2 tbsp). The rind should be on top at the end. Add the vegetables (carrot cubes, celery cubes, onion cubes and garlic cloves) and sauté briefly. Deglaze / pour in water (200 ml) and cook with the lid closed in the preheated oven (150 ° C) for approx. 50 minutes. Remove the lid and continue frying until a nice crispy crust forms. Brush with salt water from time to time. Remove the roast and cut it open just before serving. Puree the vegetables with the hand blender (add some water if necessary) and stir in the crème fraîche.
Bavarian cabbage:
- Cut the cabbage into small pieces with a large, sharp knife. Peel the apples, remove the core and grate. Add salt (2 teaspoons) and caraway seeds (1 tbsp) and pour in water (2 liters) and simmer / boil with the lid closed for about 30 minutes. Pour off the cooking water and season well with sugar (3 tbsp) and light rice vinegar (6 tbsp). Mix / mix everything well.
Potato and bacon dumplings:
- Dice the bacon. Peel and dice the onions. Fry the bacon in a pan, add the onion cubes and fry with them. Let the bacon and onion mixture cool down a little and mix well with the dumpling dough. Shape the mixture into medium-sized dumplings (8 pieces) and let them stand in a large saucepan with salted water (2 teaspoons) for approx. 25 minutes (do not boil !!!) and remove.
Serve:
- Serve roast pork with sauce, Bavarian cabbage and potato and bacon dumplings, garnished with parsley stalks. A strong cold beer goes well with it.
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