Roast pork with dumplings and sauerkraut

Method

1. 1

   Marinating the pork

   Season the shoulder with salt and pepper, crush the garlic and rub it into the meat.

   10 min
2. 2

   Roasting the pork

   Place the meat in a roasting tin, pour the 150 ml of water underneath, then roast covered at 160 °C for about 2.5 hours. Afterwards, remove the lid and roast for a further half an hour to brown.

   180 min
3. 3

   Cooking the dumplings

   Warm the milk, pour it over the bread cubes and leave to soften. Mix with the flour, baking powder, salt and egg, knead into a dough, shape into dumplings and simmer in salted water for about 20 to 25 minutes. Once cooked, slice.

   25 min
4. 4

   Starting the cabbage

   Melt the butter with the onion, then sprinkle over the flour and fry lightly.

   5 min
5. 5

   Braising the cabbage

   Add the sauerkraut, the water and the caraway seeds, then braise covered for about 15 minutes. Season with sugar, pepper and salt.

   15 min
6. 6

   Serving

   Slice the meat, place the dumplings and cabbage on separate plates, and serve the meat spooned with its roasting juices.

   5 min