Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

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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

Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

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Schwäbisches Rotkraut Mit Kasseler Rippenspeer Und Knoblauchkartoffeln

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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