Pork with dumplings and cabbage

Ingredients

Quantities for 6 servings.

• 1.5 kg Pork shoulder
• 500 g Flour, for the dumplings
• 250 ml Milk, warm
• 7 g Dry yeast
• 1 piece Egg
• 150 g Stale bread, in cubes
• 700 g Sauerkraut
• 3 piece Onions
• 2 tsp Caraway seeds
• 1 tbsp Sugar
• 60 g Lard
• 4 clove Garlic
• to taste Salt and pepper

Method

1. Rub the pork with salt, pepper, caraway and garlic and leave it an hour at room temperature.
2. Brown the pork in lard on all sides, add the onion and pour in water to half the height of the meat.
3. Braise covered at 160 °C for an hour and a half, basting every twenty minutes.
4. Knead a dough from the flour, warm milk with yeast, the egg and salt and let it rise forty minutes.
5. Fold in the bread cubes, shape two logs and boil them ten minutes on each side.
6. Stew the sauerkraut with onion, caraway and sugar for twenty-five minutes.
7. Cut the dumplings with thread and the pork into slices, and serve with the cabbage under the pan juices.