Roasted Smoked Neck, Braised Cabbage, Potato Dumpling

A piece of smoked neck of pork cooked in the oven with broth, seasoned with garlic and cumin, served sliced together with homemade potato dumplings and stewed cabbage.

Ingredients:

Range for 4 servings: 600 g of smoked neck garlic cumin pepper form salt For cabbage: 1 jar (670 g) cabbage, sterilized and with brine 1 tbsp lard 1 pk cheese potato 1 pc onion sugar vinegar salt For potato dumplings: 600 g of potatoes cooked in their skins 150 g coarse flour 1 tbsp salami 1 piece of egg slightly salted water to cook salt

Procedure:

1. Rub the grated garlic into the smoked meat, sprinkle with cumin, pour in the broth (it should not be too salty) and bake in an oven heated to 200 °C until tender
2. After the meat is cooked, reduce the fat, dilute with broth, add a little starch, boil briefly and season with salt, pepper, or garlic
3. Prepare the cabbage; fry the onion in the lard, add the sterilised cabbage from the jar with half of the brine, also the cumin and simmer for 30 minutes, then thicken with raw potatoes, boil and season with sugar, salt, or vinegar
4. Prepare potato dumplings; grate the potatoes cooked the day before in their skins, add flour, solamyl, eggs, salt, quickly work out the dough to form two dumplings, which cook for 20 minutes in salted water (boil the water so that the dough does not stand for a long time)
5.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

Braised Cabbage