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🍽️ Crispy Kassler with Braised Cabbage

680 kcal · 30 min · 4 servings

Ingredients

• 4 Kassler pork ribs
• salt water
• 1 head white cabbage (small)
• 1 celery stalk (cut)
• 3 large onions
• 2 garlic cloves (finely chopped)
• 6 tomatoes (peeled and diced)
• 125 ml tomato juice
• 2 bouillon cubes
• herbs (mixed)
• salt
• white pepper
• flour (for dusting)
• oil
• 800 g potatoes (small, boiled, peeled)
• salt
• pepper
• ground caraway
• 2 tbsp flour
• 3 ghee

Instructions

1. 1. Fill a pot with water, add salt, and bring it to a simmer.
2. 2. Place the Kassler pork ribs into the hot water and let them simmer gently for about 30 minutes.
3. 3. Dice the onions into small cubes.
4. 4. Heat oil in a large pan and sauté the onions briefly.
5. 5. Wash the celery and cut it into small pieces (discard the leaves).
6. 6. Add the chopped celery to the pan and cover it with a lid.
7. 7. Remove the hard core from the white cabbage and shred the leaves finely.
8. 8. Add the shredded cabbage to the vegetables in the pan.
9. 9. Add the remaining ingredients and spices gradually.
10. 10. Splash in a little water occasionally, but ensure it does not become too watery.
11. 11. Stir the vegetables a few times and let them cook slowly over low heat.
12. 12. Check continuously until the cabbage is soft but still has a slight bite.
13. 13. Season the cabbage mixture with salt and pepper to taste.
14. 14. Wash the potatoes and dry them.
15. 15. Toss the potatoes in flour until they are lightly coated.
16. 16. Heat ghee (clarified butter) in a frying pan.
17. 17. Fry the potatoes in the ghee until they are golden brown and crispy on all sides.
18. 18. Season the crispy potatoes with salt, pepper, and caraway seeds.
19. 19. Remove the cooked Kassler ribs from the water and pat them dry.
20. 20. Arrange the potatoes, the cabbage mixture, and the Kassler ribs on the plates.
21. 21. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 680
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 72 g