For the Pork:

For the dumplings:

For stewed cabbage:


For the Pork:

Rub the meat with the garlic and salt ; sprinkle with the caraway seeds, lay in a roasting pan and roast (we used the oven for at 180°C i. Pour a bit of water under the meat if it's

lean. Roast covered, later uncovered until tender.

For the dumplings:

In a large bowl, mix all the ingredients until combined, add the bread cubes last. The dough should be of medium consistency. Shape it into 3 long loaves resembling very short


Dump them in a pot of boiling water and simmer for 25 minutes or until they float and are done.

Fish them out and slice in thick slices.

For the cabbage:

Quickly blanch the cabbage in boiling water; strain. In a large wok, heat up the lard of butter and sauté the onion, add the cabbage and the caraway seeds.

Cook until the cabbage is tender. Season with sugar and vinegar, the cabbage should have a sweet and sour taste.

Serve all together and enjoy it.