Roast Pork with Champagne Cabbage and Napkin Dumplings

For the roast pork with champagne cabbage and napkin dumplings, first rub the meat properly with garlic, salt, pepper and caraway seeds.

Heat some oil in a large pan and sear the meat on all sides. Then pour water over it so that the bottom is covered about 1 cm high. Put a lid on it and let it simmer for about half an hour.

In the meantime, soak the bread cubes in milk. Melt the butter and let it cool down a bit. Add to the mixture together with the eggs, salt, pepper and nutmeg. Wash the parsley, drain well and chop finely. Add to the mixture as well. Allow to stand for a short time. Then form into a roll and wrap in plastic wrap and aluminum foil. Cook in boiling water for about 20 minutes. Then unwrap and cut into slices.

Meanwhile, finely chop the onion for the cabbage. Heat some oil and fry the onion in it. Add the sauerkraut and deglaze with the sparkling wine. Cover and let it steam. Season with caraway seeds, salt and pepper.

Serve roast pork with champagne sauerkraut and napkin dumplings.

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