PREPARATION

Preheat the oven up to 170°C.

Rub the meat with crushed garlic, season with salt on all sides and sprinkle with red pepper. Then sprinkle with Mycryo and roast on all sides on the hot dry pan. If you do not have Mycryo, roast the meat in oil. When it is browned, place it in the heated oven and bake about an hour covered. After an hour uncover and bake until red.

Meanwhile, prepare dumplings according to the recipe in the link.

While the dough for dumpling rises, prepare a cabbage. Cut of the hart and cut the cabbage into thin slices. Wash the apples, peel a core. Then grate them or cut into small pieces. Heat the oil in a saucepan and fry in chopped onion. When glassy, add chopped cabbage, season with salt and fry for a while. Then add bay leaf, cumin and chopped apples and stew until tender. In the middle of preparing add sugar and lemon juice.

For a smoother taste I’m shuffling in also 4 PL of mixed fruit jam (trick of Belgian chefs to thicken cabbage).

Cut prepared meat in the thinner slices and serve on warm plates together with dumplings and cabbage.