Smoked pork with potato dumplings and braised cabbage

1. Put the smoked pork neck in cold water with the bay leaves and peppercorns, bring to the boil and simmer gently for about 1.5 hours.

2. For the dumplings, boil the potatoes in their skins, peel, press while warm and let cool completely.

3. Slice the cabbage into thin strips; render the diced bacon, fry the onion and sugar in it, add the cabbage and caraway, pour in the stock and braise covered for 30 minutes; finally dust with flour, season with vinegar and salt and simmer for 5 more minutes.

4. Quickly knead the cooled potatoes with the flour, semolina, egg, salt and nutmeg into a dough and shape into 8 dumplings.

5. Simmer the dumplings in salted water for 15 minutes until they float.

6. Slice the pork and serve with the dumplings and braised cabbage, spooning a little cooking liquid over the meat.

Tip: Don't knead the potato dough for long or it becomes sticky - if it's soft, add a little more semolina.