Ovarovarová kolínka with cabbage and potatoes

Last Updated on October 6, 2024

Front pork knuckles cooked in spiced water seasoned with red wine, served in this case with braised cabbage and boiled potatoes.

Ingredients:

Rule for 4 servings: For pork knuckles: 4 pieces pork knuckle front

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8 pcs balls of allspice 8 pcs of black peppercorns 2 pcs bean leaves 1 pcs larger onions 1 tsp of cumin 200 ml red wine water salt For braised white cabbage: 600 g of pickled cabbage 1 tbsp of lard 1 pc onions 1 pc cheese potatoes cumin water sugar salt For potatoes: 500 g potatoes 1 tsp of cumin 1 tsp salt 1.5 l water

Procedure:

Wash the knuckles under cold running water, cut the skin down to the flesh in a few places, put them in a larger pot

Cover the knuckles with water, they should be completely submerged, pour in the wine, throw in the spices, onions, salt

Cook, covered with a lid, for 120 minutes, or until the meat falls off the bone

Pull out the knees carefully with a perforated ladle, place each one on a plate in a bed of sautéed cabbage, garnish with potatoes and serve immediately, hot.

Cabbage preparation:

Turn the cabbage from the jar into a strainer, drain thoroughly, then chop and rinse with cold water

.Fry the onion in lard, add the cabbage, cumin, salt, water and simmer for about twenty minutes, then grate the raw potato, boil

Finally season the cabbage with sugar and salt if necessary.

Prepare the potatoes:

Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly

.Put the drained potatoes in a pot and pour cold water over them

Salt the water, season with cumin and boil for about 15 minutes until soft

Finally, drain the potatoes and serve.