For pork:
- 600g of pork loin
- 3 onions
- 5 cloves of garlic
- 1/2 teaspoon of freshly crushed caraway or cumin
- 50ml of oil
- 2-3 sprigs of thyme
- salt pepper
For cabbage:
- 1 jar of red cabbage
- 1 red onion
- 2 tablespoons of honey
- salt pepper
For knödels :
- 250g stale baguette bread
- 2 eggs
- 100g of flour
- 200ml of milk
- 1 small bunch of parsley
- salt, pepper, nutmeg
Cut the pork into pieces.
Put it in an ovenproof dish with the herbs, salt and pepper.
Cover well with the peeled and chopped onions and the chopped garlic,
Sprinkle with a good drizzle of neutral oil (rapeseed type) and mix well. Bake in the oven at 190°C for 1h30 (the time to prepare the rest without stressing!).
For the cabbage, here is the red cabbage used. You can also use fresh red cabbage. You will need a small one and cut it into strips. Cooking it with a lid and a tablespoon of cider vinegar will give you almost the same thing!
Peel and chop the red onion and put it with the oil in a saucepan over moderate heat. Let cook for 5-7 minutes.
Add drained red onion with salt, pepper and honey.
Let cook on low heat. Meanwhile, prepare the knödels. Cut the bread into pieces.
Put them in an ovenproof dish (in the oven where the pork is cooking).
Let it toast very lightly. Add the eggs.
The flour, the milk. Start with 150ml of milk and add more as needed.
Herbs and spices (salt, pepper, nutmeg).
Mix without crushing the bread.
Put half in a heat-resistant cling film (special microwave).
Roll up into a ball, tightening well.
Then roll up the package like a large candy.
Normally at this point the pork is perfectly cooked, very tender and caramelized in places.
You can add a little of the pork’s cooking juice to the cabbage.
Remove the film.
Then with a good knife, cut large slices.
Serve cabbage and knödels on each plate.
