Schweinebraten, Sauerkraut and Bread Dumplings

Ingredients

• 2.5 lb Green Cabbage (About 1 medium head)
• 1.5 tbsp Sea Salt (Fine, non-iodized)
• 1 tbsp Caraway Seeds (Optional, for classic flavor)

Instructions

1. 1

   Prepare Cabbage and Jar

   • Sterilize a 1-quart (or 1-liter) wide-mouth glass jar and its lid by washing with hot, soapy water and rinsing thoroughly. Allow to air dry completely.
   • Discard the wilted or damaged outer leaves of the cabbage. Peel off one or two clean, large outer leaves and set them aside.
   • Quarter the cabbage through the core. Cut out the dense core from each quarter.
   • Thinly slice the cabbage into shreds, about 1/8-inch thick. A mandoline slicer works well for uniform cuts, but a sharp knife is also effective.
2. 2

   Salt and Massage

   • Place the shredded cabbage in a large, non-reactive bowl (stainless steel or glass).
   • Sprinkle the non-iodized sea salt and optional caraway seeds over the cabbage.
   • Begin massaging and squeezing the cabbage with clean hands for 5 to 10 minutes. This process breaks down the cabbage's cell walls, causing it to wilt and release its natural juices, which will become the brine.
3. 3

   Pack the Jar

   • Grab handfuls of the wilted cabbage and pack it tightly into the sterilized jar. Use your fist or a wooden tamper to press down firmly after each addition, removing air pockets.
   • Pour any brine left in the bottom of the bowl into the jar. The brine level should rise above the cabbage.
   • Ensure the cabbage is fully submerged under the brine by at least 1 inch. This is crucial to prevent mold.
   • Fold the reserved whole cabbage leaf and place it on top of the shredded cabbage, tucking it down the sides to keep the small pieces from floating.
   • Place a fermentation weight (or a small, clean glass jar that fits inside the larger one) on top of the whole leaf to keep everything submerged.
4. 4

   Ferment

   • Cover the jar. If using a standard lid, screw it on loosely to allow fermentation gases to escape. If using an airlock lid, follow its instructions.
   • Place the jar on a plate or in a shallow dish to catch any potential overflow from active fermentation.
   • Store the jar in a cool, dark place, ideally between 60-70°F (15-21°C), away from direct sunlight.
   • Check daily for the first few days. Press down on the weight if needed to keep the cabbage submerged. You should see bubbles forming after 2-3 days.
   • Allow to ferment for 1 to 4 weeks. Taste test after 1 week. The longer it ferments, the tangier it will become. Ferment until it reaches your desired flavor.
5. 5

   Store

   • Once you're happy with the taste, remove the fermentation weight and the top cabbage leaf.
   • Wipe the rim of the jar clean, screw the lid on tightly, and transfer the sauerkraut to the refrigerator.
   • Refrigeration will halt the fermentation process. The sauerkraut will keep for at least 6 months in the fridge, with its flavor continuing to mature.

Ingredients

• 250 g stale white bread (About 8 cups, cut into 1/2-inch cubes. Use a sturdy loaf like a baguette or kaiser rolls.)
• 240 ml whole milk (Warmed slightly)
• 2 tbsp unsalted butter
• 1 pc yellow onion (Medium, finely chopped)
• 2 pcs large eggs (Lightly beaten)
• 4 tbsp fresh parsley (Finely chopped)
• 1 tsp salt (For the dumpling mixture)
• 0.5 tsp black pepper (Freshly ground)
• 0.25 tsp nutmeg (Freshly grated)
• 3 tbsp plain breadcrumbs (If needed to bind)

Instructions

1. 1

   Soak Bread & Prepare Aromatics

   • Place the bread cubes in a large bowl. Pour the warm milk over them, tossing gently to coat.
   • Let the bread soak for 20 minutes, until it has absorbed the milk and is completely soft.
   • While the bread soaks, melt the butter in a small skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
   • Remove the skillet from the heat, stir in the chopped parsley, and set aside to cool slightly.
2. 2

   Form the Dumpling Mixture

   • Gently squeeze any excess, unabsorbed milk from the bread. Discard the excess milk.
   • Add the cooled onion-parsley mixture, beaten eggs, 1 tsp salt, pepper, and nutmeg to the soaked bread.
   • Using your hands, gently mix all ingredients until just combined. The goal is to bind the ingredients without mashing the bread into a paste.
   • If the mixture feels too wet to hold its shape, add breadcrumbs, one tablespoon at a time, until it's firm enough to form balls. The mixture should be moist but not sticky.
   • Cover the bowl and let the mixture rest for 10 minutes.