Summary

Ingredients

• 2 pork knuckle (s) (approx. 800 g each) or 4 small knuckles
• 250 ml water
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 1 onion (s)
• 250 ml beer
• 1 kg potato (s)
• 2 tablespoon semolina (soft wheat semolina)
• 200 g potato flour or other cornstarch
• salt
• 800 g white cabbae
• 1 small onion (s)
• 1 apple
• 40 g lard
• 1 tablespoon sugar
• 500 ml broth
• some cumin
• 1 bay leaf
• 2 juniper berries
• 1 tablespoon vinegar

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Instructions

1. Cut the skin of the pork knuckle into a diamond shape, season with salt and pepper. Pour 250 ml of water into a roaster, place the knuckles in it and fry in a preheated oven at 200 ° C for about 150 minutes. Pour the frying stock over the knuckles every 15 minutes.
2. Peel and quarter the onion and add to the knuckles after approx. 90 minutes. After 2 hours, increase the temperature to 250 ° C. Brush the meat with beer every 10 minutes and finish cooking. Keep the finished knuckles warm.
3. Dissolve the frying stock with a little water, pour through a sieve into a saucepan, bring to the boil, season to taste and serve unbound with the knuckles.
4. For the potato dumplings, boil the potatoes, peel them and press them through a potato press. Salt generously, add the semolina and potato flour. Add enough potato flour until the dumpling dough is soft and dry. Then shape the dumplings, put them in boiling salted water and simmer for about 25 minutes. Remove with a slotted spoon and allow to evaporate slightly.
5. Cut the cabbage into fine strips. Peel and finely dice the onion and apple. Heat the lard, add sugar and brown briefly. Add onion, apple and cabbage and sauté. Pour in the broth, add spices and vinegar and cook for about 45 minutes.