Red cabbage casserole

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and cook in boiling salted water for about 45 minutes. Clean, wash and quarter the red cabbage, cut out the stalk. Cut cabbage into small pieces. Peel onions and cut into slices. Heat lard in a roasting pan.

2. 2

   Brown cabbage and onions in it. Add cloves, laurel and juniper berries. Remove meat from the stock. Measure out 1/4 litre stock, add to red cabbage, bring to the boil and cook for 1 hour. Wash and halve the pears, cut out the core. Cut pear halves into small pieces. Add mead, pear pieces and juice to the cabbage 30 minutes before the end of the cooking time. Fry bacon in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Season braised cabbage with salt, pepper and vinegar. Remove meat from the oven, cut into slices and arrange on the red cabbage.

3. 3

   Add mead, pear pieces and juice to the cabbage 30 minutes before the end of the cooking time. Fry bacon in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Season braised cabbage with salt, pepper and vinegar. Remove meat from the oven, cut into slices and arrange on the red cabbage. Garnish with laurel. Add mustard. Dumplings taste good with it

4. 4

   50 g of fat is removed from the pork belly

Nutrition Facts

KCAL
830 kcal

CARBS
22 g

FATS
59 g

PROTEINS
54 g