Description
The idea of this dish I've seen, or rather heard-it in the "smack". Caught only the essence, the rest of the imagining itself. I was interested in this recipe idea to mix for stewing and fresh sauerkraut. It was very tasty!!!
Ingredients
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Knuckle
1 piece
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Cabbage
400 g
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Sauerkraut
250 g
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Mushrooms
200 g
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Onion
2 piece
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Potatoes
4 piece
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Tomato
1 piece
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Greens
1 coup
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Spices
-
Mustard
1 Tbsp
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Vegetable oil
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Brisket
100 g
Cooking
The knuckle you need to pre-boil in plenty of boiling salted water. Cook for 1.5-2 hours.
For the filling, sauté for 2 minutes in a small amount of vegetable oil chopped (not finely) mushrooms.
Add the onion (1 piece), cut into strips. Sauté together for 3 minutes.
Season with salt and pepper - to taste. Add a sprig of rosemary. I just ditch your hands. Fry for another 2 minutes. To defer the filling aside.
From the brisket to cut the skin, slice it into thin slices. Fry in a pan.
Add the potatoes, cut into strips. Fry until brown.
Add the second onion, cut into strips.
And not very thinly sliced cabbage.
Add the chopped tomato. All mix, season with salt and pepper - to taste.
Put the cabbage in a refractory form or in a deep pan. Add sauerkraut and chopped parsley.
Add 2-3 ladle of broth.
The shank, remove from broth, cool slightly, cut and remove the bone.
Inside coat pork with mustard, put the mushrooms with onions.
To return the knuckle original form, lay it on the cabbage, top and coat with mustard.
Bake in a preheated 230 degree oven for 20 minutes. To serve, cut into serving pieces.
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