Summary

Ingredients

For the roast:

• 800 g roast pork
• 2 tablespoon, heaped onion lard
• 4 tablespoon rapeseed oil
• 2 onion (s), roughly chopped
• 2 carrot (s), roughly sliced
• 1 piece (s) celeriac, roughly chopped, approx. /5 a small tuber
• 2 tablespoon, heaped tomato paste, -fold concentrated
• 500 ml vegetable stock
• 1 teaspoon, heaped mustard, medium hot
• 3 teaspoons, heaped mustard, sweeter
• 2 bay leaves
• 2 pinch (s) white pepper, ground
• 1 teaspoon, heaped paprika powder, noble sweet
• 2 juniper berries
• 1 teaspoon, heaped marjoram, rubbed
• 2 tablespoon, heaped crème fraîche with herbs

For the Knöpfle:

• 300 g wheat flour type 550
• 2 pinches salt (one each for the dough and one for the cooking water)
• 175 ml milk
• 4 tablespoon rapeseed oil
• 3 egg (s), size XL
• 1 piece (s) butter

For the red cabbage:

• 650 g red cabbae, frozen or canned
• 1 apple
• 2 glasses apple juice
• 3 tablespoon, heaped cane sugar, brown

Print Recipe Pin Recipe

Instructions

1. For the knöpfle, put the ingredients mentioned in a key and beat with a hand mixer or household machine for a few minutes until creamy and airy.
2. Bring the water to the boil in a large saucepan, then keep it hot on a low flame and season with a good pinch of salt. Press the dough through the button grater with a button scraper and let the buttons cook in hot salted water, they will then float on top. Get the knöpfle out of the water with a ladle and store in a lockable bowl. Without a lid, they dry out quickly.
3. Just before serving, fry the knöpfle in a pan with plenty of butter until they are very lightly browned.
4. For the roast pork:
5. Let the onion lard and rapeseed oil heat up in the roaster, then sear the roast pork on all sides until all sides and ends are nicely browned. Then take the roast pork out of the roaster and set it aside.
6. Now put the previously cleaned and chopped vegetables (onions, carrots and celeriac) with the tomato paste in the roasting pan and sear them as well. If the vegetables are translucent and slightly roasted, deglaze or deglaciate them with the vegetable stock and loosen the roasted substances from the bottom of the roasting pan. Now add both types of mustard, spices and roast to the stock and slowly simmer for 3 to 4 hours with the lid closed.
7. At the end of the cooking time, remove the roast from the stock and set aside. Puree the roast and vegetable stock with a hand blender, remove the bay leaves beforehand and then bring to the boil. Pureeing will make the sauce smoother. Refine the sauce with crème fraîche and thicken with mixed cornstarch and, if necessary, season again with salt and pepper.
8. For the red cabbage:
9. Put the red cabbage in the saucepan with the finely chopped apple and bring to the boil with the apple juice and brown cane sugar. Then, as with the roast pork, slowly simmer the red cabbage over a low flame for 3 to 4 hours. If the apple juice has boiled off too early, add a little more apple juice to the red cabbage. Shortly before the end, there shouldn`t be much liquid left in the pot.
10. Good Appetite.