Red cabbage casserole

Name: Red cabbage casserole
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1.2 kg pickled knuckle of pork; 300 g Regensburg sausages; 1.2 kg Red cabbage; 300 g Vegetable Onion; 2 TABLESPOONS clarified butter; 200 ml Fruit Vinegar; 3 Bay leaves; 4-6 Cloves; 1/2 TEASPOON Juniper berries; 1 glass (720 ml) Applesauce; 3-4 Tbsp Sugar; 1 pack of Dumpling; 2 Federation Parsley; 300 g blanched veal sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 30 g Butter or margarine; 1 sour apple; 2 Onions; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1.2 kg pickled knuckle of pork
300 g Regensburg sausages
1.2 kg Red cabbage
300 g Vegetable Onion
2 TABLESPOONS clarified butter
200 ml Fruit Vinegar
3 Bay leaves
4-6 Cloves
1/2 TEASPOON Juniper berries
1 glass (720 ml) Applesauce
3-4 Tbsp Sugar
1 pack of Dumpling
2 Federation Parsley
300 g blanched veal sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
30 g Butter or margarine
1 sour apple
2 Onions
7-10 Tbsp Parsley

Directions

1
Wash the knuckle of pork. Cover with boiling water and cook for about 2 1/4 hours. During the last 1/4 hour add Regensburger sausages. In the meantime clean and wash the red cabbage. Cut out the stalk in a wedge shape. Quarter cabbage and cut into fine strips.
2
Peel and halve the vegetable onion and cut into fine strips. Steam in hot lard until golden yellow. Add red cabbage, braise briefly and season with vinegar, laurel, cloves and juniper. Cover and cook for about 1 1/2 hours. After 30 minutes add 1/8 litre of knuckle of pork stock. After 1 hour cooking time add another 1/8 litre of stock, applesauce and sugar. For the potato snails stir dumpling powder in 1/2 litre cold water and let it swell for about 10 minutes. Wash parsley, dab dry and chop. Press the sausage meat from the veal sausages, knead with parsley and season with salt and pepper. Roll out the dumpling dough and the sausage meat into a rectangle (approx. 25x30 cm) between foil. Brush dumpling mixture with whisked egg, place sausage meat on top, also brush with egg and roll up firmly from the broad side with the help of the foil. Cut into approx. 2 cm wide snails and fry in hot fat for approx. 3 minutes on each side.
3
Wash parsley, dab dry and chop. Press the sausage meat from the veal sausages, knead with parsley and season with salt and pepper. Roll out the dumpling dough and the sausage meat into a rectangle (approx. 25x30 cm) between foil. Brush dumpling mixture with whisked egg, place sausage meat on top, also brush with egg and roll up firmly from the broad side with the help of the foil. Cut into approx. 2 cm wide snails and fry in hot fat for approx. 3 minutes on each side. Peel apple, cut out core. Peel onions. Cut both into rings and steam briefly in the frying fat. Remove the knuckle of pork from the pot and remove it from skin and bone. Season red cabbage to taste again. Serve with knuckle of pork, sausages and snails. Serve garnished with apple and onion rings and parsley
4
Peel onions. Cut both into rings and steam briefly in the frying fat. Remove the knuckle of pork from the pot and remove it from skin and bone. Season red cabbage to taste again. Serve with knuckle of pork, sausages and snails. Serve garnished with apple and onion rings and parsley
5
Scarf: Meyer Mayor