First cook the suckling pig in salted water at a height of 2 cm with the rump facing downwards for 7 minutes in the oven at 150 °C. Remove from the oven, dry and cut the rump (but not the meat!) into a diamond or caro shape. Take it out, dry it and cut the pork (but not the meat!) in a diamond or caro shape. Rub with salt, pepper and caraway seeds. Place back in the pan and roast with the liquid at 180 °C top heat for 15-20 minutes. Then let rest on a rack. In the meantime, drain off the fat. Slice the garlic and fry briefly in the drippings. Pour in beef or veal stock, reduce and thicken with ice-cold butter to a creamy juice. Finally, fry the rind over high heat until crispy. Quarter the cabbage head, remove the outer leaves and cut the cabbage into lozenges. Salt and slowly fry in lard. Stir in some caraway seeds. When cabbage is slightly browned, caramelize with a little sugar. Add some soup and season with salt, black pepper and sherry vinegar. For the dumplings, mix all the ingredients and add salt, pepper and nutmeg to make a dumpling dough. Form small dumplings from the mixture and boil slowly in salted water for about 10 minutes. Take them out and let them drain. Chop the grams and warm them slightly in a pan. Roll the potato dumplings in it. Cut the crispy suckling pig into 2 cm thick slices and serve with the cabbage and the small potato dumplings.
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