Schweinshaxe, Sauerkraut and Potato 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

• 900 g russet potatoes (About 4-5 medium potatoes)
• 1.5 cup all-purpose flour (Plus more for dusting)
• 2 tbsp potato starch (Helps create a lighter texture)
• 2 pcs large eggs (Lightly beaten)
• 1 tsp salt (For the dough)
• 0.25 tsp ground nutmeg (Freshly grated is best)
• 12 pcs bread croutons (Optional, for the center)
• 3 tbsp unsalted butter (For serving)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Cook the Potatoes

   • Scrub the potatoes but leave them unpeeled. Place them in a large pot and cover with cold water by at least an inch.
   • Bring to a boil and cook for 20-25 minutes, or until tender and easily pierced with a fork.
   • Drain the potatoes thoroughly and let them sit for a minute to steam dry.
2. 2

   Prepare the Potato Base

   • While the potatoes are still hot, carefully peel off the skins. The skins should come off easily.
   • Pass the hot potatoes through a potato ricer onto a large baking sheet. If you don't have a ricer, mash them until completely smooth with no lumps.
   • Spread the riced potatoes in a thin layer on the baking sheet to cool and allow steam to escape for about 15-20 minutes. This drying step is crucial for light, non-gummy dumplings.
3. 3

   Form the Dumpling Dough

   • Transfer the cooled, dry potatoes to a large mixing bowl.
   • Sprinkle the all-purpose flour, potato starch, 1 tsp of salt, and ground nutmeg over the potatoes.