Pork Knuckle with Cabbage Stew and Potatoes Lena

Pork Knuckle with Cabbage Stew and Potatoes Lena

• This dish requires a little more preparation and baking takes a total of about 2 and a half hours, but it pays off, it is a very good combination, and it is full of protein and vitamins. Ideal dish for winter days. Very tasty prepared, good meal if you two have lunch for the next day. Follow recipe.

Ingredients: simple, total time: 2h and 30 min. 4 servings

• 2 pieces of pork knuckle

• 1/2 kg of potatoes/cut into slices

• 1 kg canned sauerkraut/ cut on strips

• 2 teaspoon hot red ground pepper

• 2 teaspoon ground red pepper

• 1 large onion/ finely chopped

• 100 ml of oil

• 3 bay leaf

• 1/2 teaspoons of rosemary

• salt to taste

• 10 pieces of peppercorns

• water as needed

• herbal dry spice/ Vegeta

Pork Knuckle with Cabbage Stew and Potatoes Lena

Preparation:

1. Take one deep pot, put on your knees, pour water so that it covers your knees, put 1 teaspoon of salt and 1 teaspoon of dry spice-Vegeta, cook for 30–40 minutes.

2. While it's cooking, when you see that the fat has come to the surface, remove with a spoon if you don't like it.

3. In the meantime, take a larger pan where you will bake the stew.

4. Cut the onion into small cubes and put it in the pan, then take the cabbage out of the can if it is very sour, rinse it a little and put together with the chopped onion. Then add to it 100 ml oil and 2 teaspoons red ground peppers, pepper grains, mix everything well combine and put it on half of the pan.

5. Peel a potato, cut it into slices, add a little salt, arrange it next to the stew. Add a bay leafs to the stew, rosemary, put on the potatoes.

6. When the knee is ready, take it out of the water, but do not throw the water away, it will serve for further.

7. Wait for the knees to cool down a bit and then grease them well with oil, add salt and season with dry spice-Vegeta, allspice-red ground hot peppers, if you like it hot.

8. When they are ready, place them over the stew and potatoes, bake in the oven at 200°°C for some 2 hours.

NOTE: Be careful if the potatoes are ready, to take them out early. Potatoes need about 40 minutes to be ready, and sauerkraut another 15 minutes. At the end, add only the two knuckles to the end with as much water as is necessary to get the meat sauce.

1. Serve with mustard and horseradish. Buon appetito.

Pork Knuckle with Cabbage Stew and Potatoes Lena

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