FOOD

🇪🇺TENDERLOIN and PICKLED CABBAGE

The fermented cabbage contains so much vitamin C that it can even replace fruit if necessary. That makes sauerkraut healthy. And do it was for the old seafarers on long journeys that they were saved from severe deficiency symptoms. Meal prepping for family served with white rice.

Tenderloin and sauerkraut

YOU NEED…….

2tbsp Butter

300g Tenderloin

500g Sauerkraut (pickled cabbage)

1pc big Onion

2tbsp Tomato paste

1tbsp Paprika

150ml Vegetable broth

Salt and Pepper

HOW TO…….

FOOD

🇪🇺PICKLED CABBAGE and PORK BELLY-HUBBY‘s COOKING

Pickled cabbage or Sauerkraut is a part of hearty sausages and salty smoked pork on cold days like now. But this time hubby cooked pan fried pork belly with it. The pickled white cabbage not only tastes good, but is also very healthy. It contains vitamin C. Pickled cabbage or Sauerkraut has a high lactic acid content and lots of fiber.

Hubby’s pickled cabbage with pork belly

YOU NEED…….

1kg Pickled white cabbage

500g Pork belly

4 cloves Garlic, crushed and peeled

1pc Shallot

some Margarine

some Salt

1cup of Water

1cup of Pickled cabbage dressing

1pc Pork broth cube

Hubby’s pan fried pork belly

HOW TO…….

ABOUT, PORK MEAT

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! 🙂