Knuckle of pork with cabbage

Name: Knuckle of pork with cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1 collar Soup Greens; 2 medium-sized onions; 2 knuckles of pork, without rind (à approx. 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON clarified butter; 150 g cubed smoked streaky bacon; 1 can(s) (850 ml) Sauerkraut; 1 Bay leaf; 1 TEASPOON Instant meat broth; 1 kg floury cooking potatoes (e.g. Afra); 250 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 1 TEASPOON Cornstarch; 100 ml apple juice; 1/2 bunch Parsley; 100 ml Beer (e.g. wheat beer); 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1 collar Soup Greens
2 medium-sized onions
2 knuckles of pork, without rind (à approx. 1 kg)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON clarified butter
150 g cubed smoked streaky bacon
1 can(s) (850 ml) Sauerkraut
1 Bay leaf
1 TEASPOON Instant meat broth
1 kg floury cooking potatoes (e.g. Afra)
250 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
1 TEASPOON Cornstarch
100 ml apple juice
1/2 bunch Parsley
100 ml Beer (e.g. wheat beer)
1-2 TABLESPOONS dark sauce thickener

Directions

1
Clean, wash and roughly cut the soup greens into pieces. Peel and quarter onions. Wash the knuckles and dab dry. Rub with salt and pepper. Heat the lard in a large pan, fry the knuckles one after the other and place them on the fat pan of the oven. Brown the soup greens and onion quarters in the frying fat and spread around the knuckles. Pour on 250 ml water. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours.
2
During the cooking time, repeatedly pour a total of 1 litre of water over the knuckles and top with the steaming stock. In the meantime, finely dice the remaining onion. Leave the bacon in a hot pot until crispy. Add the onion and sauté. Add cabbage and bay leaf, add 150 ml water and stir in stock. Cover and stew for about 45 minutes at low heat. Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Heat milk and butter in a saucepan. Drain the potatoes and let them evaporate briefly. Add milk and butter mixture bit by bit and mash everything to a puree. Season to taste with salt and nutmeg. Mix starch with apple juice until smooth, stir into the cabbage. Continue cooking for about 5 minutes, stirring frequently. Wash parsley, dab dry and cut into fine strips.
3
Cook in boiling salted water for about 20 minutes. Heat milk and butter in a saucepan. Drain the potatoes and let them evaporate briefly. Add milk and butter mixture bit by bit and mash everything to a puree. Season to taste with salt and nutmeg. Mix starch with apple juice until smooth, stir into the cabbage. Continue cooking for about 5 minutes, stirring frequently. Wash parsley, dab dry and cut into fine strips. Remove the knuckles from the fat pan. Pour the braising stock through a sieve into a pot. Keep the knuckles warm. Bring the braising stock and beer to the boil, stir in the sauce thickener. Season to taste with salt and pepper. Cut the knuckles into slices and serve with cabbage and puree. Sprinkle with parsley
4
Remove the knuckles from the fat pan. Pour the braising stock through a sieve into a pot. Keep the knuckles warm. Bring the braising stock and beer to the boil, stir in the sauce thickener. Season to taste with salt and pepper. Cut the knuckles into slices and serve with cabbage and puree. Sprinkle with parsley
5
With 6 people: