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Cabbage is one of the most used vegetables, yet these day’s it has a less than stellar reputation. In my opinion the reason for this is that most cooks in this part of the world have no clue what to do with it, except maybe coleslaw or the crappy so called “Sauerkraut” they put on even crappier hot dogs. ( However, a properly prepared sauerkraut can be culinary heaven.
On the other hand, in Asia and Europe, all types of cabbage are highly valued players in a myriad of recipes were cabbage is either the main ingredient or one of many ingredients in a dish.
One of my favorite cabbage dishes is “Bayerishes Kraut”, (cabbage bavarian style).
It is very simple to prepare, yet it’s very tasty and unusual in its texture and flavors. The secret is to plan ahead and cook the cabbage one day before consumption, then reheating it after one day in the fridge. (Same goes for sauerkraut)
Served with smoked pork knuckles and sauteed parsley potatoes – aaaahhhhhh 🙂
Bon Appetit ! Life is Good !
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Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien – Kartoffeln
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simmer smoked pork knuckles in water seasoned with kosher salt and plenty of garlic and chili flakes
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Saute peanut oil and sugar until sugar turns light brown. Add salami (or bacon) and onions, deglaze with white wine
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add white vinegar of your choice,
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add some of the stock from the knuckles
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add finely sliced white cabbage, bay leaves and caraway seeds
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mix well, let simmer for approximately 20 minutes
after 20 minutes there should be very little liquid left. Add a small amount of corn starch slurry, simmer one more minutes
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Once the pork knuckles are very tender without falling apart, remove from stock and bury in the cabbage. Let cool and store overnight in fridge. Next day, reheat and serve with sauteed parsley potatoes. Serve with mustard and horseradish
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Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien- Kartoffeln
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Smoked Pork Knuckles, Bavarian Style Cabbage & sautéed Parsley Potatoes
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Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes
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