Franconian Schäufele with Silk Dumplings and Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large pork shoulder (Schäufele)
- 1 large onion (s)
- 2 carrot (s)
- 1 large clove garlic
- Caraway seed
- salt and pepper
- 1 small savoy cabbage
- a little fat
- Flour
- Pinch nutmeg
- 0.75 liters ¾ water
- 500 g potato (s), boiled
- 65 g cornstarch
- 1 egg (s)
- 0.5 ½ cup cold water
- 2 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Wash the shovel and pat dry. Mix salt and pepper and rub the pork shoulder, except for the rind, with it.
- Place the coarsely chopped onions, carrots and garlic in a roasting dish with the rind facing down. Pour in enough water that 3/4 of the meat is covered with water. Cover and let simmer in the oven at 160 degrees for 1.5 hours. Turn the shovel and cut into the rind. Sprinkle salt, pepper and caraway seeds on the rind and cook for 2 hours in the oven without a cover.
- For the dumplings, press the cooked potatoes through the potato press, mix with starch, egg, salt and cold water with a wooden spoon. Knead well with your hands. Shape dumplings and soak in salted boiling water. Let simmer until they appear. Let it steep for about 20 minutes and stop boiling.
- Wash the savoy cabbage, cut into small pieces and boil in water for about 15 minutes. Mix with a hand blender or stir through the grinder. Heat the fat and use flour to make a light seared burn. Remove from heat, add the savoy cabbage and stir until smooth with a whisk. Season to taste with salt, pepper and nutmeg. Possibly stir in some cream.
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