Pork knuckles on apple red cabbage

Name: Pork knuckles on apple red cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1 collar Soup Greens; 3 Onions; 4 Pork knuckles, with rind (approx. 750 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 750-1000 ml clear meat broth (instant); 1 (1 kg) Head red cabbage; 2 TABLESPOONS clarified butter; 100 ml White wine vinegar; 2 TABLESPOONS Sugar; 2 Bay leaves; 4 Cloves; 2 Apples; 2-3 TABLESPOONS Currant Jelly; 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1 collar Soup Greens
3 Onions
4 Pork knuckles, with rind (approx. 750 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
750-1000 ml clear meat broth (instant)
1 (1 kg) Head red cabbage
2 TABLESPOONS clarified butter
100 ml White wine vinegar
2 TABLESPOONS Sugar
2 Bay leaves
4 Cloves
2 Apples
2-3 TABLESPOONS Currant Jelly
1-2 TABLESPOONS dark sauce thickener

Directions

1
Clean, wash and roughly cut the soup greens into pieces. Peel onions and quarter 2 pieces. Wash the knuckles and pat dry. Rub with salt and pepper. Place them on the fat pan of the oven with the rind side down, spread the soup greens and onions on the fat pan.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours. After 30 minutes, turn the knuckles over and add some stock. During the baking time, repeatedly pour broth over the knuckles and scoop the stew stock.
3
In the meantime, clean, wash and slice the red cabbage. Remove stalk. Cut red cabbage into fine strips. Finely dice the remaining onion. Heat lard in a large pot. Fry the onion until transparent.
4
Add the red cabbage, cover and cook over a mild heat for about 5 minutes. Mix 1/2 litre water, vinegar, sugar and 1 pinch of salt and pour into the red cabbage. Add laurel and cloves, cover and stew for about 30 minutes.
5
Peel, quarter, core and chop the apples. Add apple pieces and redcurrant jelly to the red cabbage and braise for another 15 minutes. Remove the knuckles from the fat pan. Pour the braising stock through a sieve into a pot.
6
Pour the red cabbage into the sieve as well and collect the liquid in the pot. Fry the knuckles under the hot oven grill for approx. 5 minutes until crispy. Bring the braising stock to the boil, stir in the sauce thickener and season to taste with salt and pepper.
7
Red cabbage also season to taste. Serve knuckles with sauce and red cabbage. Potato dumplings taste good with it.