Roast Pork with Stockkraut and Waldviertel Dumplings

For the roast pork with stockkraut rub the meat with salt, pepper and garlic. In a large roasting pan, sear in hot lard on all sides (except the rind).

Pour in soup, add a few cloves of crushed garlic and place the meat, rind side down, in the oven preheated to 180 degrees.

After half an hour, turn the meat over and cut the rind crosswise up to the fat layer and continue roasting (total approx. 1.5 hours).

For the stock cabbage, cut the cabbage head (depending on size) into quarters or sixths (leave the stalk on). Boil water with caraway seeds, salt and vinegar in a pot and steam the cabbage for about 20-25 minutes.

Take them out and let them drain well, then put them in the oven to roast and pour gravy over them again and again.

For the dumplings, press the cooked and peeled potatoes. Rub the raw ones into a bowl of water and squeeze them well (preferably with a tea towel).

Mix all ingredients, add salt and form dumplings (add potato starch for better binding) and simmer in salted water.

Arrange the roast pork with stockkraut and the Waldviertler dumplings and serve.

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