Shukrut (cabbage stewed in beer with smoked meat platter)
Votes: 3
Time: 3 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Shukrut (cabbage stewed in beer with smoked meats) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 smoked pork knuckles (approximately 110 g each)
- 4 (55-85 g each) boudin blanc sausages
- 4 (55-85 g each) boudin noir sausages
- 4 (55-85 g each) liver sausages
- 4 (55 g) blood sausages
- 170 g thinly sliced bacon
- 1/2 head of shredded white cabbage
- 450 g fresh, boiled until soft spaetzle
- 1 liter of water
- 1 liter of beer
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 crushed cloves of garlic
- 2 bay leaves
- 2 cups thinly sliced onions
- Salt and ground black pepper
- 1 cup heavy cream
- 1 tbsp. parsley
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Cooking the dish according to the recipe:
- In a large saucepan over medium heat, combine the water, beer, mirepoix (onion, celery, and carrot), garlic, and bay leaves. Season with salt. Add the pork shanks. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 2 hours.
Add the sausages. Continue cooking for 20 minutes. In a large skillet over medium heat, render the bacon fat until crispy, about 6-8 minutes. - Remove the bacon and add the onion. Season with black pepper. Sauté for 4 minutes. Add the cabbage. Continue to cook until it wilts, about 6 minutes. Add the cream. Bring to a simmer. Reduce the heat to medium-low. Add the spaetzle. Season with salt and pepper. Cook for 4-6 minutes. Remove from heat.
Remove the pork knuckles and sausage. To serve, remove the meat from the pork knuckles and place them on a serving platter along with the sausage slices. Top with the cabbage and spaetzle. Serve with Boiled potato salad, sprinkled with parsley.
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