John Myers
Braised Schnippelkraut with Smoked Pork Chop
The perfect braised schnippelkraut with smoked pork chop recipe with a picture and simple step-by-step instructions.
- 800 g Fresh white cabbage
- 1400 g Kasselernacken
- 0,75 liter Clear broth
- Salt and pepper
- Ground caraway
- Butaris
- My dear ones, I can tell you: “It was quick and tasted great!” Especially since the living food processor in the form of Arnim had quickly chopped up the cabbage. Then he was released (from the kitchen).
- So, as I said, chop the cabbage into small pieces. Heat the Butaris in a large casserole and then sear it in the hot and smear it well and stir it well again and again. After all, we don’t want our cabbage to be pressed coal.
- In the meantime, I only peppered the meat well all around. We don’t need salt here, because Kasseler is already salty enough from curing.
- Now heat the clarified butter in a second saucepan and fry the neck of the pork loin well on all sides.
- When the meat is really nice and brown, remove it and cut into bite-sized cubes.
- Now our cabbage is nicely braised and can handle an encore, or two, or three …
- Now add the smoked pork cubes to the cabbage. We add the 3/4 liter clear broth and taste so lightly with ground caraway seeds, salt and pepper. Again, CAUTION with the salt. Kasseler and broth are salty.
- I let the whole thing stew for about 40 minutes. Season to taste, add boiled potatoes and serve. Tasted great to us.
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