What are the main advantages of the knuckle pork cabbage? Long baking time and the addition of damp cabbage make it The meat becomes soft and soaks with spices. Gently acidic cabbage is a natural prebiotic and a source of fiber, which is why it supports immunity and digestion. It is for this reason that he perfectly balances the greater pork knuckle. On the other hand Meat is a source of collagen – has a positive effect on the condition of the joints and skin. A classic dish of Old Polish cuisine is full and provides energy for a long time. The dish tastes great in the company of fresh bread, potatoes or Silesian dumplings.
Ingredients:
- 2 pork knuckles (about 1.5 kg),
- 2 carrots,
- parsley,
- Garlic head,
- 3 onions,
- 600 g of sauerkraut,
- 2 tablespoons of tomato concentrate,
- 4 tablespoons of Dijon mustard,
- a tablespoon of liquid honey,
- a teaspoon of pepper grains,
- 10 cloves,
- 8 grains of allspice,
- 4 bay leaves,
- a spoon of marjoram,
- 4 tablespoons + 2 teaspoons of salt,
- a spoon of butter,
- 3 l of water.
Method of performance:
Clean the pork knuckle (Opal the skin with a burner to get rid of the remains of the coat). Pour 1.5 liters of cold water into a pot. Add half the cut cloves of garlic, one sliced onion, half a teaspoon of pepper beans, 5 cloves, 4 allspice grains, 2 bay leaves and 4 tablespoons of salt. Mix to dissolve salt. Dip in a brine pork knuckle, wrap the pot and put in the fridge a day.
On the second day, prepare the same pot with water, onions, garlic and fresh spices, but add only 2 teaspoons of salt. Put one peeled carrot and parsley in the pot. Put the pork knuckle in the pot and cook for 2 hours.
Slip the excess of cabbage juice. If it is very sour, rinse. Lightly crush it with a long knife.
Chop the onion. Grate a carrot on a grater with fine meshes. Fry the vegetables in butter. Add to cabbage (with butter). Also add tomato paste and marjoram. Mix all ingredients and place an ovenproof dish at the bottom. Pour about 200 ml of the pork knuckle broth.
Take the pork knuckles out of the broth. Combine mustard and honey in a bowl. Add a few tablespoons of broth to them. Mix Brush the pork knuckle sauce (using a silicone brush). Place on cabbage.
Put an ovenproof dish in the oven preheated to 175 ° C. Bake for about an hour.
Source: NowowoPuje.pl
See also:
Napoleon’s field slips. Recipe from 1882 just in time for Sunday dinner
In the Polish People’s Republic they were for dinner at least once a week. Today, hardly anyone admits that he eats
I make vegetable salad from the recipe of Magda Gessler. The first class always comes out
