Oktoberfest Crust Roast with Malt Beer and : > Riesling Cabbage and Bread Dumplings

Clean leek, remove peel from celery, onions, dice 100 g onion and vegetables (= roast vegetables), finely dice 50 g onions. Clean and coarsely chop parsley, chop chives. Clean white cabbage, cut into small lozenges, mix potato starch with a little cold water, cut smoked bacon into fine cubes.

Pluck marjoram, beat eggs, heat milk.

Fry onion cubes in hot rapeseed oil. Remove peel from shallot, cut into fine cubes, remove peel from garlic and cut into fine leaves. Dice the bread, pour the hot milk over it and add the sautéed onions, a little bit of parsley, eggs, marjoram and season with salt, pepper and nutmeg, mix and twist off the dumplings.

Score a lattice pattern in the pork rind of the pork shoulder, season with salt and pepper, rub with caraway seeds, fry all around in hot rapeseed oil, add roasted vegetables, add peppercorns, bay leaf, juniper, garlic. Add malt beer and roast at 180 to 200 °C for 40 minutes until crispy, add a little marjoram at the end, baste the roast from time to time.

Sauté shallot and white cabbage until translucent, add bacon, pour white wine, add a little bit of clear soup, a little bit of caraway seeds and stew until soft, bind lightly with potato starch and season. Boil dumplings in light salted water on low heat until they float to the top. Cut the meat into slices

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