(Schnitz and Knepp) Kasseler with apple and coleslaw

Ingredients

Directions

1. 1

   For the Pepper Cabbage Slaw cabbage clean, wash, quarter and cut into fine strips from the stalk. Peel, wash and grate carrots. Pepper clean, wash and cut into fine strips. Mix all the vegetables

2. 2

   For the dressing, roast mustard seed in a pan without fat and remove. Peel and finely dice the onion. Bring vinegar, 1⁄8 l water, sugar and 2 teaspoons salt to the boil in a saucepan. Add mustard seed and onion. Simmer while stirring until the sugar is dissolved. Season to taste with pepper. Stir in oil. Pour the dressing still hot over the salad. Let it cool down briefly, then knead everything well with your hands

3. 3

   For the Kasseler peel 2 onions and cut into rings. Wash the Kasseler and put it with the onions in a large pot. Add enough water (2-3 l) to cover the meat completely. Bring to the boil covered, then boil over medium heat for about 1 1⁄2 hours

4. 4

   In the meantime, mix flour, baking powder and 1⁄4 TL salt for the dumplings. Whisk milk and egg. Melt butter. Add egg milk and butter to the flour and mix with a wooden spoon (the dough is a little dry, but swells up when cooking). Cut off 25-30 dumplings from the mixture with two tablespoons and immediately add each one to the simmering pork loin. Cook for about 30 minutes.

5. 5

   Mix the Cabbage Slaw once again and season to taste. Remove the pork loin from the stock and cut it thinly. Remove dumplings, onions and apple rings as well. Serve immediately with the smoked pork loin and Slaw