Cranberry casseler on Riesling cabbage

Name: Cranberry casseler on Riesling cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 5 medium-sized onions; 1.5 kg detached pork chop; 7-10 Tbsp (bones from butcher); 7-10 Tbsp Pepper, salt, sugar; 1 TABLESPOON Vegetable broth; 1-2 TABLESPOONS Oil; 2 can(s) (850 ml each) Sauerkraut; 5–6 Juniper berries; 1–2 Bay leaves; 200 ml Riesling; 150 g dried cranberries; 2-3 TABLESPOONS medium hot mustard; 1⁄2 Federation Parsley; 3-4 Tbsp Sauce thickener

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

5 medium-sized onions
1.5 kg detached pork chop
7-10 Tbsp (bones from butcher)
7-10 Tbsp Pepper, salt, sugar
1 TABLESPOON Vegetable broth
1-2 TABLESPOONS Oil
2 can(s) (850 ml each) Sauerkraut
5–6 Juniper berries
1–2 Bay leaves
200 ml Riesling
150 g dried cranberries
2-3 TABLESPOONS medium hot mustard
1⁄2 Federation Parsley
3-4 Tbsp Sauce thickener

Directions

1
Peel the onions. Chop 3 onions coarsely and spread them on a fat pan. Wash meat and bones and pat dry. Season meat with pepper and place on the bone on the onions. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 ½ hours.
2
Dissolve the stock in approx. ¾ l hot water and pour on after approx. 30 minutes.
3
Cut the rest of the onions into strips. Heat the oil in a large pot. Fry the onions in it until transparent. Steam sauerkraut for about 5 minutes. Season with juniper, laurel, salt, pepper and 2-3 teaspoons of sugar.
4
Pour on wine, bring to the boil, cover and stew for 30-35 minutes.
5
Put 1 tablespoon cranberries aside, chop the rest and mix with mustard. After approx. 1 1⁄4 hours of frying time, spread on the meat.
6
Wash and chop the parsley. Remove the roast and keep warm. Pour frying stock through a sieve and fill up with water at 1⁄2 l. Add remaining cranberries. Bring to the boil, stir in sauce thickener and simmer for about 1 minute.
7
Season the sauce and sauerkraut to taste. Cut the meat open and arrange on the cabbage. Sprinkle with parsley. Creamy mashed potatoes taste good with it.