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Cured pork with cabbage

Tyrolean recipes - farm recipes

Entrée

Cured pork with cabbage

ingredients

For 4 persons
1 tspn caraway seeds
700 g cured pork (shoulder, belly, neck or knuckle)
1 bay leaf
500 g sauerkraut
1 onion, diced
3/4 l water
2 dstpn butter
3 juniper berries
1 dstpn flour
5 peppercorns
salt to taste
2 garlic cloves

preparation

Loosen sauerkraut (wash, if too sour!) with a fork and bring to the boil with water, juniper berries, peppercorns, garlic, caraway and bay leaf. Do not salt yet! Add cured pork and simmer for around 1 ½ hours. Remove pork towards the end of cooking and combine sauerkraut with diced onion fried in butter, seasoning with salt when necessary. Dust with a little flour to taste and serve with the meat.
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