Roast Pork with Cabbage and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 233.4 μg | (389 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,803 mg | (45 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the pork
- 1 ½ kilograms Pork loin (ready to cook, with rind)
- salt
- freshly ground peppers
- 1 tsp Caraway
- 1 bunch Soup vegetables
- 1 onion
- 2 Tbsps vegetable oil (for greasing)
- 400 milliliters Beef broth
- For the dumplings
- 5 White rolls (day-old)
- 200 milliliters lukewarm milk
- 2 eggs
- 40 grams butter
- salt
- 1 Tbsp freshly chopped parsley
- 10 grams melted butter (for greasing)
- For the cabbage
- 1 small Green cabbage (600 grams or 1.5 pounds)
- 1 onion
- 2 Tbsps butter
- 1 tsp Caraway
- 150 milliliters dry white wine
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
For the pork: Rinse pork, pat dry and season with salt, pepper and caraway.
Rinse vegetables and put into a greased roasting pan. Add broth and top with meat, fat side down. Roast for about 25 minutes. Reduce oven temperature to 160°C (approximately 320°F), flip meat and roast for another 60-70 minutes. Baste with pan juices and broth. Increase oven temperature to 220°C (approximately 430°F) just before the end of cooking to brown skin.
For the dumplings: Remove crust from bread. Cut bread into cubes, place in a bowl and add hot milk. Separate eggs. Beat butter, egg yolks and 1 pinch of salt until creamy. Add parsley to butter mixture and add mixture to soaked bread cubes. Mix everything together and let sit for 10 minutes. Beat egg whites until stiff and fold into bread mixture.
Scald a large cloth napkin in boiling water. Boil a large pot of water and add 2 tablespoons of salt. Grease napkin with melted butter. Shape dough into a roll, about 6-7 cm (approximately 2 1/2 inches) thick. Put in dough the center of the napkin and roll up tightly. Tie both ends with kitchen twine and tie to a wooden spoon. Dangle in boiling water and cook for about 40 minutes.
For the cabbage: Rinse cabbage. Quarter, remove stalk and thinly slice. Peel and mince onion. Heat butter in a pan and add onions and cabbage. Add caraway, deglaze wth wine and season with salt and pepper. Simmer for about 10 minutes over medium heat. Once again, season with salt and pepper.
Remove pork from oven and keep warm. Strain pan sauce and season with salt and pepper.
Unwrap dumpling roll and slice. Heat butter in a pan and briefly brown dumplings.
Slice pork. Drizzle with pan sauce and serve with cabbage and dumplings.
