Baked flank stuffed with cabbage, hairy dumplings

Spiced, mustard-rubbed pocket of pork flank filled with sautéed cabbage in onion and bacon, baked in the oven, covered with water until tender, served sliced, topped with juice from the fat along with homemade hairy dumplings.

Ingredients:

Rule for 4 servings: 600 g of pork flank 500 g of sauerkraut 200 g English bacon 3 pcs

td>onions full fat mustard garlic cumin water

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pepper salt For hairy dumplings: 400 g boiled potatoes in skin 250 g raw potatoes 3 handfuls of coarse flour 1 piece bun 1 piece of egg solamyl water salt

Procedure:

1. Make a pocket in the flank, salt and pepper the meat, rub with garlic and mustard
2. Brown the onion in the bacon, add rinsed cabbage, cumin, salt, sugar, to taste and simmer for 10 minutes, set the mixture aside and stuff into the meat after cooling, secure with skewers or food string
3. Put the rest of the bacon, onion and cabbage in a baking dish, add the meat, baste and bake in a 200 °C oven covered until soft for about 90 minutes, when the meat is soft, bake uncovered until nicely coloured
4.

Prepare the dumplings. Put everything into a bowl, mark a cross with a knife, take out a quarter of it and pour the solamyl into the empty part, add the egg, the croissant and two or three handfuls of flour, add salt, work it in, forming smaller dumplings
3.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

Recipe from Cooking with Tom. hairy dumplings