Austrian pork roast with potato dumplings and warm cabbage slaw

Serves about 4

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Our favorite cut for this dish is Boston butt – it’s nicely marbled an will result in a very juicy roast.

Some argue the true classic is loin, which makes for a leaner roast, but can get a bit dry if you overcook it.

Another popular cut is the belly: It’s not exactly low fat but comes with a beautifully crunchy crust. This would however require a different cooking method.

What you need

Pork roast

  • 1–1,5 kg pork Boston butt
  • salt
  • ground caraway
  • 3 cloves of garlic chopped or crushed
  • 1 large onion, coarsely diced
  • lard


  • 1000 g potatoes
  • 1120 g potato starch
  • 1100 g seminola
  • 1salt

Warm cabbage slaw

  • 1 kg white cabbage
  • 250 ml water
  • Caraway seeds
  • 40 ml sunflower oil
  • 20 ml white wine vinegar
  • 100 g bacon diced
  • salt
  • pepper
  • sugar

What to do

Pork roast

  1. Preheat the oven to 200 °C. Rub the meat freely with salz, caraway and garlic.
  2. Heat the lard in an oven dish and briefly roast the onions. Place the meat on top if the onions and place it in the oven.
  3. After 30 minutes reduce the heat to 180 °C and add about 250 ml of water to the pan.
  4. Roast for about 2 more hours spooning drippings over the meat every 20 to 30 minutes. If there’s not enough gravy in the pan, add water.
  5. Remove the roast from the oven, cover with tin foil and let it rest for about 10 minutes before slicing and serving.


  1. Peel the potatoes, cook them and mash them with a fork, potato masher or potato ricer. Mix with the semolina, potato starch and salt and knead to form a dough.
  2. Roll into dumplings about 6–7 cm in diameter and carefully simmer them in salted water for about 20 minutes.
  3. Don’t let the water boil too violently – it may break the dumplings.

Warm cabbage slaw

  1. Depending on the size half or quarter the cabbage, remove the core, finely shred it and boil in water with salt and a generous pinch of caraway seeds for about 5 minutes.
  2. Meanwhile mix oil, vinegar, salt, pepper and sugar and pour the dressing over the drained cabbage. If necessary add more salt or pepper.
  3. Fry the diced bacon in a skillet until crispy and drizzle on top of the salad just before serving.