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Easy now with the German tongue breaker – it’s just red cabbage with smoked pork loin and garlic potatoes, jawohl 🙂
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The secret to a good red cabbage (as well as sauerkraut) is to cook it long enough and to bind the juices, two simple steps that most cooks ignore. Unlike some other recipes steeped in a long tradition, in my opinion, this one does NOT improve with modernisation or simplification. It is a very straightforward preparation which will be rewarded with a great dish, wonderful in taste, texture and presentation.
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Bon Appetit ! Life is Good !
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P.S.
Although this dish does not really need a sauce, I am a typical “Schwoab“, who loves sauce with everything.
So I made a sauce with the drippings from the kasseler, some finely chopped tomatoes and a shot of red wine 🙂
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Sauerkraut on ChefsOpinion
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Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln
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Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- saute sliced onions in a generous amount of duck or pork fat until translucent, add finely sliced cabbage
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- to one pound of cabbage, add 1/2 cup red-wine-vinegar and 1 cup red wine
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- add sugar, kosher salt, cayenne pepper,2 bay leaves, 1 cinnamon stick
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- grate 1 unpeeled apple into the cabbage, add two cups of water or stock and simmer until the cabbage is tender
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- add a small amount of corn starch slurry, mix well
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- simmer another minute, check/adjust taste
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- turn heat to lowest setting, add sliced kasseler (smoked pork loin), let meat heat through, about 4 minutes, depending on thickness
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- meanwhile, saute small cooked potatoes in garlic oil, season with kosher salt and cayenne pepper
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- Schwäbisches Rotkraut (Red Cabbage Swabian Style)
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- Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln
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- Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln
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- Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln
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Love this traditional German dish! Reminds me of my time in Dusseldorf and the Scheinbraten with Brotchen , street food prepared on a rotisserie. Keep up the great posts chef!
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Thanks Daniel. Guten Appetit 🙂
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