Pork Knuckle with Red Cabbage Recipe

Ingredients

• 1 pork knuckle
• 1 head of red cabbage
• 2 onions
• 2 cloves of garlic
• 2 apples
• 1 cup of red wine
• 2 cups of beef or chicken broth
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of sugar
• 1 teaspoon of caraway seeds
• 2 bay leaves
• Salt and pepper to taste
• Olive oil

Directions

1. Preheat your oven to 350°F or 175°C.
2. Clean the pork knuckle and rub it with salt and pepper. Heat some olive oil in a Dutch oven or a roasting pan and brown the pork knuckle on all sides.
3. While the pork knuckle is browning, chop the onions and garlic and cut the red cabbage into thin slices. Peel the apples and cut them into small pieces.
4. Remove the pork knuckle from the Dutch oven or roasting pan and set it aside.
5. Add the onions and garlic to the Dutch oven or roasting pan and sauté for a few minutes until golden brown.
6. Add the red cabbage, apples, red wine, beef or chicken broth, apple cider vinegar, sugar, caraway seeds, bay leaves, salt, and pepper to the Dutch oven or roasting pan and stir everything together.
7. Place the pork knuckle on top of the red cabbage mixture, cover the Dutch oven or roasting pan with a lid or aluminum foil and put it in the preheated oven.
8. Cook the pork knuckle and red cabbage for about 2-3 hours or until the meat is very tender and the cabbage is soft.
9. Remove the lid or aluminum foil for the last 30 minutes of cooking to allow the pork knuckle to brown on top.
10. Once the pork knuckle is cooked, remove it from the oven and let it rest for a few minutes before carving it into slices.
11. Serve the pork knuckle and red cabbage together, drizzled with the juices from the Dutch oven or roasting pan.

Verdict and Serving Suggestions

This pork knuckle with red cabbage dish is a classic German recipe that is hearty and flavorful. The combination of tender pork knuckle and sweet and sour red cabbage is perfect for a cold winter evening or a festive holiday meal. Serve it with mashed potatoes or boiled potatoes and a glass of red wine or beer. This dish is also great for leftovers and can be re-heated in the oven or microwave. Enjoy!