Pork Roast with Cabbage and Dumplings

Classics from the archives of Czech cuisine.

Ingredients:

Rescription for 4 servings: 800 g of neck or pork shoulder 400 ml meat stock 2 pcs onions 1 tbsp lard cumin salt For cabbage: 700 g of sterilized sauerkraut 1 tbsp flour cumin sugar

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salt

Post:

1. Rub salt into the washed and dried meat and sprinkle with cumin
2. Place the meat in a greased baking dish and sprinkle it with onions cut into thin slices
3. Pour some of the broth over the neck and bake it, covered, at a temperature of about 200 °C for about 90 minutes, basting it occasionally with the broth and basting it with broth as needed
4. When the meat is almost tender, uncover it and bake it at a temperature of about 190 °C
5. While the meat is roasting, prepare the cabbage, starting by browning the remaining onion in lard (fry it), adding two tablespoons of plain flour, stirring it and the onion for a while and then adding the cabbage and the brine 6. Finally, season the cabbage with sugar and salt and simmer for a few minutes 8. Once the roast is done, remove it from the stock, cut it into individual slices and keep warm
9. Dust the stock with flour and add the remaining broth, stirring constantly, letting it thicken to make a tasty sauce, which is then poured over the meat.

Recommendation:

Serve the pork roast patties with cabbage and, of course, with bread or potato dumplings.

Note:

Note:

For the production of bun dumplings, see: dumplings for garnish.For the production of potato dumplings, see: potato dumplings.