Traditional pork roast with potato dumplings and red cabbage – A feast from the region

Calories, Effort & Difficulty Level

• Calories per serving (for 6 servings): approx. 850 kcal
• Preparation time: approx. 1 hour
• Total time: approx. 3 hours
• Difficulty level: Medium

Ingredients

For the roast pork:

• 1.5 kg pork shoulder or pork belly (with skin)
• 2 onions (cut into large pieces)
• 2 carrots (sliced)
• 1 piece of celeriac (approx. 100 g, diced)
• 2 garlic cloves (peeled)
• 500 ml meat broth
• 250 ml beer (light or dark)
• 2 tsp cumin (whole)
• Salt and pepper from the mill

For the potato dumplings:

• 1 kg starchy potatoes
• 2 eggs
• 200 g potato flour or cornstarch
• Salt
• Nutmeg (freshly grated)

For the red cabbage:

• 1 small head of red cabbage (approx. 1 kg, finely sliced)
• 2 apples (peeled and grated)
• 1 onion (finely chopped)
• 2 tbsp clarified butter
• 100 ml red wine
• 100 ml apple juice
• 3 tbsp apple cider vinegar
• 2 tbsp sugar
• 2 cloves
• 1 bay leaf
• Salt and pepper

Preparation

1. Prepare the roast pork

1. Score the skin of the roast pork in a diamond pattern (do not cut into the meat). Generously season the meat with salt, pepper, and cumin.
2. Place the meat skin-side down in a roasting pan, add 250 ml of meat broth, and roast in a preheated oven at 180 °C (top/bottom heat) for about 1 hour.
3. Turn the roast, distribute the onions, carrots, celeriac, and garlic around the meat. Pour in the remaining meat broth and the beer. Roast for another 1.5 hours, basting regularly with the roasting juices.
4. For crispy skin, increase the temperature to 220 °C in the last 15 minutes and turn on the grill function.
5. After roasting, remove the roast from the pan and keep warm. Strain the roasting juices through a sieve and reduce if necessary to obtain a sauce.

2. Prepare the potato dumplings

1. Peel the potatoes, cut into pieces, and boil in salted water until soft.
2. Press the cooked potatoes through a potato ricer while still hot and let cool.
3. Knead with eggs, potato flour, salt, and a pinch of nutmeg to form a smooth dough. If the dough is too sticky, add a little more potato flour.
4. Form even dumplings from the dough.
5. Let the dumplings simmer in boiling salted water (not boiling) for about 20 minutes until they rise to the surface.

3. Prepare the red cabbage

1. Finely slice the red cabbage. Sauté the onion in clarified butter until translucent.
2. Add the red cabbage, grated apples, sugar, cloves, and bay leaf, and sauté briefly.
3. Deglaze with red wine, apple juice, and apple cider vinegar. Season with salt and pepper.
4. Simmer on low heat for about 45 minutes, stirring occasionally.

4. Serve and present

1. Slice the roast pork and arrange it with the sauce, potato dumplings, and red cabbage on warmed plates.
2. Garnish with freshly chopped parsley if desired.

Pro Tips for a Perfect Feast

1. Crispy skin:
   Regularly brush the skin with salted water to make it particularly crispy.
2. Aromatic sauce:
   For a more intense sauce, enhance the roasting juices with a splash of red wine or beer and reduce vigorously.
3. Sweet-sour red cabbage:
   Adjust the amount of sugar and apple cider vinegar to taste to find the perfect balance.
4. Form dumplings in water:
   Moisten your hands to make it easier to handle the potato dough.
5. Using leftovers:
   Leftover roast pork tastes excellent cold in a bun with mustard and cabbage.

Ingredient Knowledge: Focus on Ingredients

Roast Pork

• Characteristics: Shoulder and belly are particularly juicy and flavorful. The skin provides a crispy crust.
• Tip: Meat from regional farming offers the best flavor.

Potato Dumplings

• Function: Starchy potatoes bind the dough and ensure the perfect consistency.
• Tip: Make sure to press the potatoes while still hot to keep the dough smooth.

Red Cabbage

• Special features: Red cabbage becomes wonderfully sweet-sour through the combination of apple cider vinegar and sugar.
• Tip: The longer the cabbage simmers, the more intense the flavor.

What can go wrong – and how to fix it?

1. Skin is not crispy:

   • Cause: Temperature too low.
   • Solution: Turn on the grill function in the oven and monitor the skin.

2. Dumplings fall apart:

   • Cause: The dough was too wet.
   • Solution: Add more potato flour and let the dumplings simmer gently, do not boil.

3. Red cabbage too sour:

   • Cause: Too much vinegar.
   • Solution: Balance with a little sugar or apple juice.

Why love this recipe?

Roast pork with potato dumplings and red cabbage is a true feast that combines tradition and flavor. The crispy skin, the velvety dumplings, and the sweet-sour red cabbage harmonize perfectly and bring the whole family to the table.

Interactive Conclusion

Have you tried this recipe? Share your tips, tricks, and variations in the comments – our cooking expert looks forward to your feedback!