John Myers
Pig: Black Forest Schäufele on Sauerkraut
The perfect pig: black forest schäufele on sauerkraut recipe with a picture and simple step-by-step instructions.
- 1 little one Schäufele á 500 gr.
- 500 g Sauerkraut
- 1 Red Chopped onion
- 1 size Carrot diced into small pieces
- 1 shot Olive oil
- 2 small Bay leaves
- 1 tbsp Caraway – if you like it –
- 5 medium sized Potatoes
- 4 small Carrots
- Clean the onions and carrots and dice them very small, I did that with the help of my Genius vegetable cutter.
- Put the vegetables in a pan, add the oil and fry a little. Now the sauerkraut comes in, the bay leaves, the caraway seeds on top, a little more water and the cabbage, with the lid closed, bring the cabbage to a boil.
- After about 15 minutes, put the Schäufele on the Sauerkruat, prick the meat from both sides with a roasting fork, so the juice from the meat can get into the cabbage, the meat does not get dry … close the lid again and more Simmer very slowly for 30 minutes.
- While the cabbage is cooking, peel, wash and cut the potatoes and carrots and then cook them in salted water.
Serving …
- Slice the meat on a board and serve on preheated plates / platters. Then add the sauerkraut and potatoes – carrots on my plate, because I love carrots more than anything. Have a nice Sunday afternoon, bon appetit
- The sauerkraut has enough sauce, so we didn’t eat the potatoes dry ;-)))
- Mustard or horseradish taste particularly good with meat!
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