Caraway

Bayrisches Kraut, Geräucherte Schweinehaxen Und Petersilien – Kartoffeln

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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 Petersilie- Kartoffeln

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien – Kartoffeln

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simmer smoked pork knuckles inwater seasoned with kosher salt and plenty of garlic, chili flakes

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 sugaruntil sugar  turns light brown. Add salami (or bacon) and onions, deglace with white wine

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,

add white vinegar of your choice,


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add some of the stock from the knuckles

add some of the stock from the knuckles


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add finely sliced white cabbage, bay leaves and caraway seeds

add finely sliced white cabbage, bay leaves and caraway seeds

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mix well, let simmer for approximately 20 minutes

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

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

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 Petersilie- Kartoffeln

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien- Kartoffeln

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Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & sautéed Parsley Potatoes

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Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

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Obatzter

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Here  is a new take on ” Obatzter “, ” Illustrierter Camembert “, ” Verruehrter ” :
” Spicy Brie On Pear ”

Obatzter  (Obatzda)  is a traditional spread which is usually served as a snack, most famously at the  Munich  Octoberfest. It has it’s origin in the south of  Germany,  where it was a way to use leftover bit’s of cheese, which were given a new live after being mashed with butter, finely  diced  onions, beer and seasoning. The version below uses chicharones and pears instead of the more traditional bread as accompaniment.
( It’s still not exactly diet-fare  🙂
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Obatzter

Obatzter

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Ingredient’s  :

Pears,   thick slices, core removed
Brie,   substitute with any soft cheese you might prefer
Pork rinds,   (chicharones)
Butter,   softened
Onions,   finely diced
Beer,
Caraway,   ground
Paprika,
Cayenne pepper,

Method :

With a dinner fork, mash the cheese coarsely. Add the soft butter , beer and seasoning and mash all together until smooth. Fold in the diced onions and scallions.
Serving suggestion :  See pictures.

Bon Appetit!   Life is Good !
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” Saure Kutteln ” (For Offal Lover’s Only)

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Saure Kutteln  (Sour Tripe) with potato gratin.

I grew up eating this dish often, it used to be  a popular dish in southern Germany.
Eating habit’s have changed over the past few decades since I was growing up there,
so who knows, maybe , like so many other wonderful classic dishes, it too has
disappeared from today’s “modern” menus  😦
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Ingredient‘s :

Tripe
Tomato sauce
Demi Glace
Cider vinegar
Dark rum
Garlic paste
Caraway seed
Onions
Butter
Salt
Cayenne

Method :

Blanch the tripe, starting with cold, vinegared, salted water, twice. The third time, simmer until tender. Don’t overcook ! In my opinion, the tripe should still have a bit of a bite to it.
Strain, rinse. Saute the onion, garlic and caraway seed’s until fragrant. Deglace with rum, add demi glace, tomato sauce, vinegar, let simmer for 5 minutes. Add tripe and simmer for another 10 minutes. Season with salt and pepper to taste.
Serve with pasta, potatoes or a rustic bread.

Bon Appetit ! Life is Good !
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