KNUCKLE OF PORK AND SAUERKRAUT (PICKLED CABBAGE)

This sounds a little bit lots of work and seems you need four hands to work on it…lol… but I tell you I did it alone but if you want you can buy also the cooked ones but not as good as my home cooking…lol.. and my recipe!

For bread dumpling recipe just check it out from my previous entry about it!

YOU NEED…….

* 1 Stilt (Knuckle of Pork)
* 2pcs. Onions
* 1 whole Garlic
* 1 pc. Carrots
* 1 tbsp. Caraway Seeds, powder or whole
* some Cumin
* Broth from Stilt
* Salt and Pepper
* 3 pcs. Bay leaves
* some Peppercorns
* some Juniper berries

HOW TO…….

1.) In a high pot pour some water just to cover the stilt and add crushed juniper berries, 5 Laurel leaves, peppercorns, 1 split onion with shell, 1 halved bulb garlic, and the stilt and cook approximately 1.5 hours. Broth in another pot sieve to empty and set aside.

2.) Quartered 2 onions. Cut carrot into lengthwise slices. Place onion and carrot in a casserole. Peel Garlic, toes and some oil puree with hand blender. Rub cumin, salt and pepper all over. Pour on some broth. Roast in the preheated oven at 180C approx. 1.5 hours, again and again pour over the broth.

3.) When done debone stilt, saute onion and sauerkraut add the rest of herbs and spices add the deboned stilt. Pour in the broth into the pot boil and season to taste. You can mix cornstarch to the broth to make it thicker the sauce or bind. I served it with bread dumplings and the sauce. Guten Appetit!🙂

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