Roast pork on oregano with braised red cabbage and dumplings
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ingredients
Roasted pork:
1.5 kg pork (plaice, leg or neck) 4 cloves garlic 1 pk onion salt, ground black pepper, whole/ground cumin, ground red pepper oregano crushed dried oil vegetable oil water/boil
Stewed red cabbage:
1 pc red cabbage (1.75 kg) salt, whole/red cumin, black pepper ground sugar crystal vinegar/lemon juice
Homemade steamed sourdough dumplings:
500 g semi-coarse wheat flour 250 ml water/milk 1:1 1/2 cube fresh yeast 1 pk egg 2 tbsp vegetable oil 1 tsp granulated sugar 1 tsp salt
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A tasty menu for holiday and weekday.
1.
Roasted pork: Fry the chopped onion in a pan in oil and place it and the fat in the bottom of a baking dish with a lid.
2.
Wash the meat and with a knife cut several notches in it, into which insert the garlic pieces. Season with salt, massage the salt thoroughly into the meat and transfer to the baking dish. Season with pepper, sprinkle with cumin, red pepper and finally oregano. Pour in 2/3 of the broth or water.
3.
Cover the roasting dish with a lid and place in the oven. Bake at 210 °C for about 1 hour, then baste with the stock and bake for another hour. About 10 minutes before the end of cooking, remove the lid and bake the meat.
4.
Stewed red cabbage: Wash and chop or grate the cabbage. Fry the onion in a frying pan, add the cabbage, season with salt and pepper and cover with water. Simmer over a moderate heat until soft, about 30 minutes. Finally, season with lemon juice or vinegar, sweeten to taste, let boil and remove from heat.
5.
Sourdough steamed dumpling: Crumble the yeast into 100 ml of lukewarm water mixed with milk and a teaspoon of sugar and allow the leaven to rise. Sift the flour, add the oil, egg, salt and sourdough starter. Stir and let stand for a while. Then make the dough and leave it to rise in a warm place for about 1 hour. Once risen, divide into 2 parts, shape into loaves and leave to rise for another 20 minutes. Place the risen loaves in a saucepan of water on an oiled surface and steam for about 20 minutes. Prick the finished dumplings with a toothpick and brush with oil.
6.
The dumplings can be served on plates. Enjoy!
