John Myers
Cured Knuckle with Cabbage …
The perfect cured knuckle with cabbage … recipe with a picture and simple step-by-step instructions.
- 2 small Cured pork knuckles
- 2 liter Boiling water
- 3 small Bay leaves
- 1 Quartered onion
- 1 small Carrot
- 1 Tomato
- 1 teaspoon Peppercorns
- 1 teaspoon Salt
- 3 tablespoon Oil
- 500 g Sauerkraut preserve
- 2 Onions in strips
- 2 Bay leaves
- 1 teaspoon Caraway who likes
- 7 Juniper berries squeezed
- Place the knuckles in the bubbly boiling water and add the bay leaves, onion quarters, carrot, tomato, peppercorns and salt. Reduce the temperature and gently cook the knuckle with the lid for about 60 minutes.
- Halfway through the cooking time, heat the oil in another saucepan and fry the onion strips until translucent, then add the sauerkraut (slightly torn apart), also the bay leaves, the juniper berries and, if you like, the caraway seeds. Pour in a soup ladle full of the knuckle stock and let it simmer covered for 30 minutes.
- Lift the knuckles out of the stock with a slotted spoon and place in the sauerkraut. Pour some of the sauerkraut over the knuckles, it will stay nice and juicy – and cook for another hour in the cabbage over a mild heat – naturally covered; and whenever necessary, add a little more brew.
- The cured knuckles with the sauerkraut and a dollop of mustard – best served with mashed potatoes. That is how my husband likes it best, while I am more likely to have a crispy “fried” knuckle of knuckle.
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