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
.
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