Summary

Ingredients

• 350 g pork shoulder with rind
• 350 g red cabbae
• 1 apple
• 1 lemon (s)
• 1 orange (s)
• 3 dashes apple cider vinegar
• 3 tablespoon sugar, brown
• 1 teaspoon salt, (or ) from the mill
• 1 teaspoon, leveled pepper, (or ) from the mill
• 50 g bacon
• 1 medium onion (s)
• 2 cloves garlic
• 15 g clarified butter

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Instructions

1. Cut the red cabbage finely, the pitted and peeled apple into thin slices. Marinate in a bowl with the juice and the grated zest of the untreated orange and lemon, the vinegar, sugar, a little salt and pepper, stirring several times, for about 1 hour.
2. Cut the meat into bite-sized pieces, season with salt and pepper and fry with the rind in half of the clarified butter in a saucepan. As soon as the meat has taken on some color, reduce the heat and simmer covered for about 30 minutes (depending on the size of the meat) until firm to the bite.
3. In the meantime, heat the remaining clarified butter and let the chopped onion turn glassy in it. Add the finely chopped bacon and roast. When everything has taken on a little color, add the marinated red cabbage and the finely chopped garlic, stir and cook covered for about 15 minutes.
4. Now add the red cabbage to the meat and cook for another 20 minutes. Then season again with salt, pepper and possibly a little vinegar and sugar.
5. If you don`t like the rind, you can remove it now, but it should be cooked as the red cabbage meat takes on a spicier taste and becomes thicker.
6. Coarsely chopped, lightly seared potatoes with large, sweaty diced onions go well with this.