Pork knuckle with coleslaw and dumplings

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean and wash the soup greens. Wash 1 stalk of parsley. Tie herbs and soup greens together with kitchen string. Wash the knuckle of pork, put it in a pot and cover with water, bring to the boil. Add soup bunch and cook on medium heat for about 1 1/2 hours.

2. 2

   Peel and finely dice onion. Heat oil in a pot and fry onion until transparent. Add sauerkraut and caraway, deglaze with 1/4 litre knuckle of pork stock and apple juice. Cook for about 30 minutes. Put dumplings in a pot with cold salted water and let them swell for about 10 minutes. Bring water to the boil and let it simmer at low heat for about 10 minutes. Wash the rest of the parsley, dab dry and chop finely, except for a little bit for garnishing. Remove the dumplings, hold briefly under cold water and tear open the cooking bags. Take out the knuckles and arrange them on a plate with the sauerkraut and the dumplings.

3. 3

   Put dumplings in a pot with cold salted water and let them swell for about 10 minutes. Bring water to the boil and let it simmer at low heat for about 10 minutes. Wash the rest of the parsley, dab dry and chop finely, except for a little bit for garnishing. Remove the dumplings, hold briefly under cold water and tear open the cooking bags. Take out the knuckles and arrange them on a plate with the sauerkraut and the dumplings. Sprinkle dumplings with parsley and garnish with bay leaf and parsley

Nutrition Facts

KCAL
600 kcal

CARBS
18 g

FATS
36 g

PROTEINS
49 g