Schäufele on sauerkraut
- 1,5 kg Pork shoulder with bone and rind
- Salt, black pepper
- span> Caraway
- 1 span> Bund Soup green
- 3 span> medium-sized onions
- 900 ml clear broth
- 1 Can (s) (850 ml) Sauerkraut li>
-
1 EL Butter / Margarine - 1/8 l Apple juice
- 1 bay leaf
- 1 EL Cornstarch
180 minutes
light
- 1.
- Wash meat, pat dry, cut rind into a diamond shape . Rub the meat with salt, pepper and ground caraway seeds. Place on the oven's drip pan. Clean, wash and roughly dice the soup greens. Peel and quarter the onions
- 2.
- Spread the vegetables, 2/3 onions and approx. 1/4 l stock around the roast. Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 2 1/2 hours. Gradually pour in 1/2 l of the stock
- 3.
- Fry the sauerkraut and the remaining onions in the hot fat. Add 1/8 l stock, juice, bay leaf and 1/2-1 teaspoon whole caraway seeds. Cover and simmer for about 30 minutes
- 4.
- Remove the Schäufele. Sieve the meat stock and dissolve the roast with approx. 1/8 l hot water.Bring the entire stock to the boil. Mix the starch and 2-3 tbsp water until smooth, bind the stock with it. Season the sauce and sauerkraut to taste. Serve everything. Franconian dumplings taste great with it
- 5.
- Drink: Franconian white wine in a Bocksbeutel, e.g. B. Silvaner from the wine gallery / GWF
1 person approx.:
- 650 kcal
- 2730 kJ
- 57 g protein
- 40 g fat
- 12 g carbohydrates
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