Moravian sparrow, cabbage, potato dumpling

Oven roasted pork flank seasoned with cumin and garlic, served with sauteed cabbage and homemade potato dumplings.

Ingredients:

Range for 4 servings: 500 g fresh shoulder (lean side) 4 pieces garlic cloves 2 pcs onions 1 tbsp lard

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water cumin pepper salt For dumplings: 600 g of type C potatoes cooked in their skins 150 g of coarse flour 2 tbsp of starch flour 1 piece egg water with a drop of vinegar salt For cabbage: 1 jar of red sterilized cabbage 1 tbsp lard 1 pc raw potatoes 1 pc onions cumin < sugar salt

Procedure:

1. Cut the meat into cubes, salt and pepper, add garlic, onion and let rest for 24 hours (I used a combination of salt and sanytra)
2. Put the lard in a baking dish, cover with water and bake covered in a moderately heated oven, when the butter is soft, uncover and bake to crust
3. Pour the fat with water, reduce and thicken with plain flour
4. Prepare a potato dumpling; boil the potatoes the day before in their skins, then peel, mash or grate them, add eggs, salt, flour, starch, quickly work out a dough, from which we form rolls, which we preserve in salted water with a spoonful of vinegar for about 20 minutes
5. And cabbage; fry onion in lard, add cabbage, cumin, salt and simmer for about 15 minutes, then add grated potato (cabbage thickens), season with sugar and boil
6.

Note:

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

cabbage