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Neck ridge, cured on cabbage with boiled potatoes

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Ingredients for 2 servings:

  • 2 slice(s) pork neck (neck ridge), cured
  • 250 g sauerkraut (3-minute sauerkraut)
  • some white wine
  • some balsamic vinegar, dark
  • some juniper berries
  • 6 potatoes
  • e.g. mustard

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

The quick meal after an autumn walk or a ski hike.

Peel and quarter the potatoes, and boil them in plenty of salted water until tender. Simmer the 3-minute sauerkraut in a shallow pan with a little white wine, dark balsamic vinegar, and a few juniper berries. Five minutes before the potatoes are finished cooking, warm the cured neck ridge slices over the sauerkraut. Serve with mustard, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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