Serves: 4
Total Calories: 258
Prep time: n/a
Cook time: 1 5/6 hours
Total time: 6 hours

2 pounds roasting pork
salt
caraway seeds
__SOUR CABBAGE
1 head cabbage
1 onion
2 tablespoons lard
2 tablespoons vinegar
__DUMPLINGS
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.

__DUMPLINGS
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

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