Pork knuckle with Bavarian cabbage

Ingredients for 4 servings:

• 4 small pork knuckles
• Salt (roast pork seasoning salt)
• 40 g lard
• 50 ml beer
• 800 g white cabbage
• 1 small onion(s)
• 1 apple
• 40 g lard
• 1 tbsp sugar
• ½ liter vegetable broth
• 1 tsp caraway seeds
• 1 bay leaf
• 2 juniper berries
• 1 tbsp vinegar (brandy vinegar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A butcher’s recipe, hearty but delicious!

Preheat oven to 200°C. Wash the knuckle of pork, pat dry, and rub with seasoned salt. Brown on all sides in heated lard in a roasting pan. Add a little water and cook the knuckle of pork for about 1 1/2 hours, depending on the size. Add more water if necessary. Shortly before the end of the cooking time, place the knuckle of pork on a rack over the roasting pan, brush with beer, and grill, leaving the oven door slightly ajar. Finely slice or slice the cabbage. Finely dice the onion and apple. Heat the lard, add the sugar, and brown (careful, this goes very quickly!). Add the onion, apple, and white cabbage and sauté. Pour in the stock, add the spices and vinegar, and cook everything for about 45 minutes. Season the cabbage to taste and serve with the knuckle of pork.