Boiled smoked knee, stewed sterilized cabbage, potato dumpling

Last Updated on August 5, 2024

Smoked knuckle cooked in water, preferably using a pressure cooker, along with spices and onions, served thickly sliced along with steamed cabbage and homemade potato dumplings. Garnish individual portions on plates with onions fried in lard or oil.

Ingredients:

For the smoked knee: 1 piece of smoked pork knee 1 piece onions 2 pcs of bean leaves several black peppercorns several allspice balls water For the cabbage stew: 1 jar (670 g) cabbage, sterilized and with brine 1 tbsp lard 1 pk cheese potato 1 pc onion ocet sugar salt For potato dumplings: 500 g potatoes 250 g children’s grits 1 pc eggs water salt Other: onions sautéed in lard or oil for garnish

Procedure:

Cook the smoked pork knuckle with spices until tender in unsalted water, preferably in a pressure cooker, then bone it and cut it into thicker slices when partially cooled.

Prepare the cabbage; fry the onion in the lard, add the sterilised cabbage from the jar with half the brine, also the cumin and simmer for 30 minutes. Thicken with raw potatoes, boil and season with sugar, salt, or vinegar.

Prepare potato dumplings; boil the potatoes in the skin, peel and mash while still warm, then incorporate the baby semolina, salt, eggs and form two rolls, put them in boiling salted water and cook slowly for about 20 minutes. When the dumplings are cooked, lift them carefully so that they do not stick to the bottom. Remove the cooked dumplings and cut them into slices.

Serve the smoked knee slices with steamed cabbage and potato dumplings, garnish with onions fried in lard or oil.

stewed sterilized cabbage