Pork knuckle and potato dumplings and braised red cabbage
500 g - potatoes
100 g (⅔ cup) - plain flour
1 - egg
1 bunch - chives, finely chopped
salt and pepper
freshly grated nutmeg
2 - red cabbages, finely sliced
2 - apples, peeled, cored and finely sliced
1 - onion, finely sliced
2 - juniper berries
2 - cloves
2 - bay leaves
2 tbsp - sugar
salt and pepper
250 ml - red wine, plus a splash extra
2 - bacon rashers, finely sliced
1 tbsp - butter
1 kg - pork hocks (2 pieces)
2 tbsp - salt
finely chopped garlic
The day before, boil the potatoes for the dumplings in their skins until soft. Leave to cool. For the red cabbage, combine the cabbage, apple, half the onion, the spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight.
The next day, preheat the oven to 180°C. Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with the caraway seeds. Place in a baking dish with 2 cm of water and roast for 2 hours.
To make the potato dumplings, peel the cooked potatoes and mash them. Incorporate with the flour, egg, chives, salt, pepper and nutmeg. Roll into a long sausage and cut into pieces about the size of golf balls. Roll into balls.
To cook the red cabbage, fry the remaining onion and bacon in the butter. Add a splash of red wine, then add the marinated cabbage mixture. Cover and braise for 20 minutes over low heat until soft. Season to taste.
Cook the dumplings in salted boiling water until they float (around 2 minutes) then drain.
Arrange the roast pork with the dumplings and red cabbage on a serving plate and carve at the table.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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