Roast Pork with Dumplings and Sour Cabbage

Serves: 4
Total Calories: 258
Prep time:
Cook time:
Total time:


2 pounds roasting pork
caraway seeds
1 head cabbage
1 onion
2 tablespoons lard
2 tablespoons vinegar
2 cups sifted flour
1 tablespoon farina
1/2 tablespoon salt
2 egg yolk
1/2 cup milk
1/2 teaspoon baking powder
1 cup dry French bread cubed


Dust pork with salt and caraway seed. Place in pan with a little water and roast at 350° - 400°F until done (about 90 minutes). Baste frequently and turn roast during cooking time.

__SOUR CABBAGE (sauerkraut may be substituted)
Shred cabbage. Place in pot and add cup of boiling water. Boil until water evaporates. Add salt and 2 tbsp. of vinegar and finely chopped onion which has been browned in lard. Cook slowly, stirring frequently, until tender. Add sugar and vinegar to taste.

Sift flour with baking powder and Farina into a bowl. Mix milk, salt and egg yolks into cup and pour into bowl. Whip mixture with a wooden ladle until paste flows freely and air bubbles form. Mix in the cubes of French bread and form a dumpling by hand (which should be moist) about 7 inches long and 3 inches thick. Boil for 15 - 20 minutes in 2 - 3 quarts of boiling water. Turn the dumpling during boiling. Cut the dumpling with a strong cotton string and coat with melted butter.

Nutritional Facts:

Serves: 4
Total Calories: 258
Calories from Fat: 6

This Roast Pork with Dumplings and Sour Cabbage recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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