Kasseler and savoy cabbage pot

Ingredients for 6 servings:

• 1 ½ kg smoked pork (loin with bone)
• 200 g shallot(s), roughly diced
• 100 g carrot(s), roughly diced
• 100 g parsley root(s), roughly diced
• 100 g celeriac, roughly diced
• 1 tbsp mustard, medium hot
• 1 tbsp tomato paste
• 1 tbsp paprika paste, mild
• 1 tsp, levelled peppercorns, coarsely crushed
• ½ tsp chili flakes, without seeds
• 2 bay leaves, dried, shredded
• 750 ml broth (vegetable or meat broth), unsalted
• 1 savoy cabbage, approx. 650 g
• 250 g onion(s), cut into thin rings
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

a braised meat and vegetable dish

Clean the shallots and root vegetables, chop them into large cubes, and set them aside for a moment. Fry the pork knuckle in a greased pan on all sides until evenly browned. Then remove the pan and set them aside for a moment. In the frying fat, sauté or fry the diced vegetables and shallots with the mustard, tomato paste, and bell pepper until a light browning has formed. Then deglaze with the stock, loosen the browning, and stir in the crushed peppercorns, chili flakes, and shredded bay leaves. Place the roast back on the bed of vegetables and simmer in the covered roasting pan for approx. 90-100 minutes. In the meantime, clean the cabbage, quarter it, remove the stalk, and cut it into 1-2 cm thick slices. Also clean the onions, halve them, and cut them into wafer-thin slices. Now fry the cabbage in a greased pan over moderate heat, stirring frequently, until lightly browned. Meanwhile, remove the meat from the roasting pan and strain the sauce into the pan to deglaze the cabbage. Stir until smooth. Cooking time: about 45 minutes, at which time the braised cabbage should be tender. Finally, remove the meat from the bone and add it to the braised cabbage in slices or cubes, then heat briefly again. It’s now ready to serve and can be served with any kind of potato or spaetzle.