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Pork Dumplings Cabbage - Recipe
 
 
* 2 lbs. of pork roast
* 2-3 cloves garlic
* caraway seeds
* salt


For dumplings:

* 1 and a half to 2 cups flour (Wondra or all-purpose flour mixed with farina)
* a pinch salt
* 1-2 eggs
* 1 cup milk
* 1-2 white bread rolls, cut into cubes
* 1 tsp baking powder

For stewed cabbage:

* 1 head of cabbage (red or white; red is healthier)
* 1 onion
* 2 (or more) tbsp lard or butter
* 1 tsp caraway seeds
* sugar
* salt
* vinegar

Rub the meat with crushed garlic and salt; sprinkle with caraway seeds, and roast. Pour a bit of water under the meat if itís lean. It should release enough fat to keep it from sticking. Roast covered, later uncovered, until tender.

For the dumplings, mix all ingredients until combined, add the bread cubes last. The dough should be of medium consistency. Shape it into 2-3 longish loaves (approx. 8Ē), resembling very short baguettes. Dump them in a big pot of boiling water and simmer for 20-25 minutes. Fish them out and slice about 3/4 inch thick (itís easily done with a nylon thread, but you can use a very sharp knife too). The dumplings are supposed to be very soft and have a neutral, bready taste - you use them to sop up the meat juices on the plate.

Cut the cabbage into thin strips and quickly blanch in boiling water; strain. On a bit of lard, sautee one chopped onion, add the cabbage strips and a teaspoon of caraway seeds (or more if you wish). Cook until the cabbage strips are translucent and tender (if the cabbage is too dry and sticks to the bottom, pour in a bit of water). Season with sugar, salt and vinegar. The cabbage should have a gentle sweet-and-sour taste that complements the heady flavor of the pork.





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