Kasselerbraten with pear-sour cabbage
50 mins
50 mins
Ingredients
- 800 g Triggered Kasselerrücken
- 3 TABLESPOONS Oil
- 1 Onion
- 1 Carrot
- 2 TEASPOONS fresh thyme leaves
- 7-10 Tbsp (alternatively 1 tsp dried thyme)
- 750 g Sauerkraut (fresh or canned)
- 100 ml White wine
- 2 USA Anjou Pears
- 2 TABLESPOONS Fig jam
- 7-10 Tbsp Salt
- 1 pinch freshly grated nutmeg
- 7-10 Tbsp Thyme
Directions
- 1
Rinse the back of the cured pork and pat dry. Heat 1 tablespoon of oil in a roasting pan. Fry the smoked pork all around. Cook in a preheated oven at 175 degrees (gas: level 2-3, fan oven: 160 degrees) for about 30-35 minutes.
- 2
Peel and chop the onion. Peel and clean the carrot and dice it as well. Heat the remaining oil in a pot. Sauté onion and carrot. Add thyme and fry briefly. Loosen up the sauerkraut with a fork and add.
- 3
Pour on white wine. Cover and stew for about 30 minutes. Quarter the pears, remove the core and peel the pears. Dice pears. 10 minutes before the end of the cooking time mix pears and fig jam into the sauerkraut.
- 4
Season to taste with salt and nutmeg.
- 5
Let the cured pork rest for 5 minutes. Slice the pork and serve with the sauerkraut. Serve garnished with thyme as desired.
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