Heat the oven to 140C/120C fan/gas 1. Season the pork neck, sprinkle with cumin and then rub it thoroughly with garlic on all sides. Put the meat in a roasting pan on top of the diced onions, add the lard plus 250ml hot water, cover and cook until tender, about 3 hrs.

To make the dumplings, mix the flour, eggs, yeast, sugar and a pinch of salt with the lukewarm milk. Leave it to stand for 5 mins.

Knead the soft dough, add the diced ​​bread roll and leave to rise for an hour. Then shape 3-4 logs.

Cook the dumpling logs in a large pan of salted boiling water for 18 mins, turning the dumplings halfway through. After cooking, pierce them all over with a skewer – steam will come out of them. Lightly brush with the lard and keep warm, slicing just before serving.

While the meat is cooking, make the cabbage. Melt the lard in a pan, add the bacon, onions and caraway seeds and fry. Stir in the sauerkraut plus any liquid and bring to a boil. Then add the sugar, vinegar and some salt – taste and add more sugar, if you like. Cook for 15 mins.

Dust the cabbage with the flour and cook for a further 15 mins on a low heat. The cabbage should have a slightly sweet taste and a reasonable amount of sauce. Be careful not to boil it.

Remove the meat from the oven and let it rest for 15-20 mins. Cut the into slices about 1 1/2cm thick. The pork should be beautifully juicy and soft, with a crispy crust.

Put the roasting pan on the stove and heat it up. Allow the juices and onion mixture to evaporate slightly, then stir in the flour and fry it for a minute. Add 200ml water, stir well and simmer for 20 mins.

Put 2-3 spoonfuls of cabbage on each plate, add some dumpling slices and some meat. Finish with the meat juices. This recipe has been provided by Apetit Online and not been re-tested by us.