Suckling Pig Knuckles, Parsley Mashed Potatoes and Pointed Cabbage

Boil plenty of salted water in a large saucepan, add the onion and the remaining herbs / spices. Let the suckling pig knuckle in it just below the boiling point for about 1 1/2 hours, skimming off the foam. Remove the knuckles and cut into the rind. The knuckles should not be fully cooked yet. Make a cooking test!

Preheat the oven to 180 degrees circulating air. Slide an oven rack onto the middle rail and slide a drip tray underneath. Salt the shanks of suckling pig a little and place on the oven rack. Then fry again for about 1 hour until crispy.

If the skin is not crispy enough, turn on the grill briefly again.

For the mashed potatoes, peel the potatoes, quarter them and cook, drain and let steam out. Then coarsely mash with the meanwhile hot milk, the butter with the addition of the parsley and the butter with the pounder. To taste.

Remove the unsightly outer leaves from the pointed cabbage and cut into fine strips. Wash, drain. Cook the cabbage in salted water for about 15 minutes, drain and drain.

Now put the bacon in a suitable large saucepan and leave it out. Add the onion cubes, Now prepare a light roux from the flour and a little vegetable stock and put the cabbage back in the pot. Season to taste with nutmeg, salt and pepper. Place the knuckles with the side dishes on preheated plates.