Pork knuckle with cabbage

Cooking time
150 min
Aromatic hot dish of baked meat and cabbage. This dish can not be called everyday, at least I made it. Used shank went for cold dishes, but hot did not have to try. But it turns out, though time-consuming, but economical for the family budget.
Pork knuckle I baked for the first time. There were fears that the meat may remain hard. But in this case, all cooked very well - the meat was soft and the cabbage is juicy and flavorful.
If there is and you have the same concerns there are two ways to deal with them.
First, in some recipes, pork knuckle pre-boiled two hours in water with spices, and then bake (without foil) together with the cabbage.
Second, before baking the meat you can pre-marinate - leave for several hours or overnight in the suggested marinade.
Keep in mind that ovens are different. Temperature and cooking times may differ from those listed in the recipe.
Prepare the ingredients. Cabbage, half of the middle fork. Onions and carrots of medium size. The mustard I take Russian. Tomatoes pureed in own juice, you can substitute tomato sauce, diluted with water tomato paste. Pork knuckle pre-soak in cold water for an hour, and then clean with a knife the peel and rinse with cold water. Prepare a form that is suitable for use in the oven.
Onions and carrots peel off the skin and wash with running cold water. Chop the onion and carrot into small cubes. In a deep skillet heat vegetable oil and saute the chopped onion and carrot for a few minutes.
Cabbage clear from the upper leaves, wilted and cut into strips. Add to the pan the chopped Kale, a tablespoon of soy sauce, tomatoes (one tablespoon), stir and fry all together for five minutes, stirring if necessary.
Turn on to heat up the oven to 180 degrees. In a deep bowl mix together a tablespoon of tomatoes, soy sauce, mustard and two or three passed through the press garlic cloves. Mix until all compound ingredients.
In a form suitable for use in the oven, put the fried cabbage and spread evenly across the bottom of the form. The knuckle knife make incisions and nashpiguyte garlic cloves. Place the pork knuckle on cabbage and prepared the marinade, coat the meat on all sides.
Form cover tightly with foil and place in pre heated oven for two hours. The readiness of meat can be checked with a sharp knife pierced the sidewall - of the finished shank will flow clear juice.
The finished pork with cabbage carefully remove from the oven. Allow to cool slightly, to make it comfortable to chop it into pieces. This is a separate dish. Serve the meat with cabbage, can offer to the company boiled potatoes.

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Bow 1 pc
Cabbage 0.5
carrots 1 pc
Garlic 7
Pork knuckle 1
Prepared mustard 2 teaspoons
Soy sauce 5 teaspoons
Tomatoes 100 gram
vegetable oil 1 teaspoons


Total calories 173
Total fat 13
Total carbohydrates 7
Total protein 9