For this month Weekend Cookbook Challenge #9 we should use an ingredient from our country’s cuisine. There is no Geman Cuisine, it varies from region to region. I live in the northernmost state of federation in Germany: Schleswig-Holstein. In the district Dithmarschen you’ll find Europe’s largest single area of cabbage cultivation. Finely sliced cabbage is the base material to produce Sauerkraut. This is the ingredient from my country. I bought freshly made sauerkraut on the farmer’s market and prepared
-==== REZKONV-Recipe – RezkonvSuite v1.2
4 small Onions
300 grams Seedless green grapes
1 kg Smoked pork joint
1 sprig Rosemary, finely chopped
3 tablesp. Vegetable oil
1 tablesp. Butter
1 tablesp. Sugar
850 grams Sauerkraut
2 Bay leaves
3-4 Allspice corns
400 ml Vegetable stock
2 tablesp. Honey
1/2 teasp. Cayenne
essen&trinken FürjedenTag, Ausgabe November 2004, p.30
— Erfasst *RK* 24.09.2006 von
— Ulrike Westphal
1. Peel onions and quarter. Wash grapes, remove from stem and dry.
Season the smoked pork joint with a little rosemary and ground
pepper. Heat oil in a roasting tin and roast the smoked pork joint
from all sides until golden brown. Remove from tin. Sautè the onions
and the grapes for 1 – 2 minutes. Remove onions and grapes. Melt
butter and sugar in the roasting tin.
2. Add sauerkraut, bay leaves and allspice and the vegetable stock.
Set the smoked pork on the kraut and cover. Cook for 30 minutes in
the preheated oven at 200 °C (fan 180 °C) in the middle of the oven.
3. Mix together the remaining rosemary, honey and cayenne. After 30
minutes coat the joint with the honey mixture. Cook another 5-10
minutes uncovered. Remove from oven, cut the smoked pork into slice
and keep warm . Bring the sauerkraut to a simmer, season with pepper
and salt*. Add the grapes and warm.
Serve kraut and smoked pork slices and enjoy.
: Preparation: 50 Minutes
* Be careful with salt, the smoked pork joint is already salted.