Bring the salted water to the boil in a large saucepan, add the cabbage, a handful of caraway seeds, butter, a dash of vinegar and pepper. A large head of herb takes 2.5-3 hours to soften.
Preheat the oven to 240 ° C.
Put the peeled garlic cloves in a cast iron roasting pan.
Make a checkered cut into the rind of the pot roast (not too deep into the meat), rub the roast pork spice all over, let it stand for about 20 minutes and then place it on the cloves of garlic in the roasting pan.
Sear them in the closed roaster (lid on) for 20 minutes at 240 ° C in the oven. Then lower the temperature to 180 ° C and roast in the closed roaster for 1.5 hours. Then open the roaster, raise the temperature to 200 ° C and fry the rind until crispy. Use top heat if available. Quarter the cabbage and add to the roaster. Pour the gravy from the roasting pan over everything more often. If the juice boils down too much, add some boiling water.
Cut the onions into small pieces and sauté them in a little oil in a pan. Mix some milk with eggs, salt, pepper, sweated onions and chopped parsley, pour over the breadcrumbs and knead them well. If the dumpling dough is too dry, moisten it with milk, or if it is too moist, solidify it again with non-slip flour. Let the dough stand for 10 minutes and then form dumplings of the same size with moist hands while pressing firmly. Bring the salted water to the boil in a saucepan, add all the dumplings, reduce the heat so that the water just boils and leave in the water until all the dumplings float on top.
For larger dumplings, make a cut test if necessary.
Ingredients
Print Recipe
Pin Recipe