Roast Pork with Mugwort, Bread Dumplings and Cabbage

First prepare the roast pork. To do this, season or rub the pig’s head with salt, pepper, caraway seeds, chopped mugwort and garlic.

Grease a baking tray with a high edge (or a suitable roasting pan) with lard, place the seasoned pork neck in it.

Peel and coarsely chop onions, place around meat. Pour in soup and roast in the oven at 220 °C.

For the bread dumplings cut the bread rolls into smaller pieces and pour hot milk over them.

Heat butter in a pan, sauté chopped onion in it until translucent, finally add chopped parsley. Add the onions to the bread mixture.

Beat the eggs and add them. Allow the mixture to stand for a short time, then knead. If the mixture is too dry, add 1-2 tablespoons of milk or water. Season with nutmeg, pepper and salt.

With wet hands form firm dumplings from the mass and roll them in flour.

Boil plenty of water in a pot, put the dumplings in and let them steep in it for 20 minutes. The lid should not close the pot completely.

Cut out the stalk from the white cabbage and remove the outer leaves. Cut cabbage leaves into fine strips.

Fry shallot and bacon cubes in hot clarified butter. Add cabbage strips and sauté briefly, pour in white wine and soup. Add the spices and the chopped marjoram leaves.

Cover and simmer over low heat until tender. Finally, season to taste with salt, pepper and nutmeg.

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