Pork Knuckle with Cabbage Stew and Potatoes Lena
Updated: Oct 20
This dish necessitates additional preparation time, with a total baking duration of approximately two and a half hours. However, the effort is worthwhile as it results in a delightful combination rich in protein and vitamins, making it an ideal choice for winter days. When prepared well, it is a delicious meal and serves as an excellent option for lunch the following day. Please follow the recipe.
Ingredients: simple, total time: 2h and 30 min. 4 servings
2 pieces of pork knuckle leg
1/2 kg of potatoes/cut into slices
1 kg canned sauerkraut/ cut on strips
2 teaspoon hot red ground pepper
2 teaspoon ground red pepper
1 large onion/ finely chopped
100 ml of oil
3 bay leaf
1/2 teaspoons of rosemary
salt to taste
10 pieces of peppercorns
water as needed
herbal dry spice/ Vegeta
Preparation:
Place a deep pot on your knees, add water until it covers your knees, then incorporate 1 teaspoon of salt and 1 teaspoon of dry spice, Vegeta. Cook for 30–40 minutes.
As it cooks, skim off any fat that rises to the surface with a spoon, if desired.
Meanwhile, prepare a larger pan for baking the stew.
Dice the onion into small cubes and place it in the pan. If the canned cabbage is very sour, rinse it slightly, then combine it with the chopped onion. Add 100 ml of oil, 2 teaspoons of ground red pepper, and peppercorns. Mix thoroughly and arrange the mixture on half of the pan.
Peel and slice the potatoes, sprinkle with a little salt, and arrange them next to the stew. Add bay leaves and rosemary to the stew, placing them on the potatoes.
Once the knees are cooked, remove them from the water, but retain the water for later use.
Allow the knees to cool slightly, then coat them well with oil, add salt, and season with dry spices, Vegeta, and allspice or red ground hot peppers if a spicier flavor is preferred.
Once prepared, place the knees over the stew and potatoes, and bake in the oven at 200°C for approximately 2 hours.
Buon appetito!
NOTE:
Once cooked, promptly remove the potatoes, which typically take around 40 minutes. The sauerkraut requires an additional 15 minutes of cooking. Near the end of the process, add the two knuckles, ensuring you add just enough water to form a meat sauce.
Serve with mustard and horseradish.
The rest of the food, cover with aluminum foil and keep for about 3-4 days
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