Rezept Grandpa’s cabbage meat
© GUENSTIG-KOCHEN.AT / Franz Emeder
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Grandpa’s cabbage meat

The recipe of Grandpa’s cabbage meat is sure to succeed and easy to cook even for inexperienced cooks. With inexpensive ingredients you create a stew from grandfather’s time, which does not have to hide in any way. You should definitely try it out!

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INGREDIENTS for 4 servings
  • 750 g pork shoulder
  • 300 g onion
  • 50 g bacon
  • 500 g sauerkraut
  • 1 tablespoon paprika powder (hot)
  • 850 ml water
  • 5 cloves of garlic
  • 300 g sausage (Klobasse or Dürre)
  • 125 g sour cream
  • salt, pepper
  • caraway seeds (ground)
  • bay leaf
  • oil
Category
ORIGIN
Austria
DURATION
 150 MINUTES
Difficulty
EIER-KOCH

PREPARATION Grandpa’s cabbage meat

The preparatory work for Grandpa’s cabbage meat guarantees that we can then very quickly work through our workload, which is not really high. Therefore, you start cutting the shoulder meat of the pig into 3 centimeter pieces. Peel the onion and cut it into small cubes. Then dice the bacon (make sure to buy a well-smoked one, as it is an absolute flavor enhancer for this dish) and let the sauerkraut drain well in Keine Produkte gefunden.. If the fermented cabbage is too sour after all, rinse it with water and then drain it. Peel the garlic.

Now take a saucepan or Keine Produkte gefunden., put 1 tablespoon of oil in it, leave the bacon out a bit and then add the diced onion. Now roast the whole thing until the onion pieces are golden brown.

Now add the paprika powder to the pan, roast it briefly, pour in the water, let it boil up, press the garlic into the sauce (a proper Keine Produkte gefunden. makes this much easier), season with salt, pepper and the bay leaf. Add the diced pork and let everything simmer for a good 90 minutes.

Now add the well drained sauerkraut to the pan, because this is the only way to make it like grandpa’s cabbage ;-), fold it in well and let the cabbage – meat – stew simmer for another 30 minutes.

During this time, cut the chosen sausage into one centimeter thick slices and add them to the stew shortly before the end of the cooking time. Heat through well, remove the bay leaf (season again if necessary) and you are ready to serve.

Put grandpa’s cabbage on a plate and garnish with a spoonful of sour cream.

TIPP FOR Grandpa’s cabbage meat

Grandpa’s cabbage tastes so really authentic with parsley potato and / or a nice piece of bread. You can also use creme fraiche or Greek yogurt with 10% fat instead of sour cream. This makes the whole taste experience a little milder.

  • PUBLISHED
    10/2021
  • VIEWS
Last updated on 24.10.2021
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