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🍽️ Crispy Pork Knuckle with Tender Cabbage and Fried Dumplings

719 kcal · 30 min · 4 servings

Crispy Pork Knuckle with Tender Cabbage and Fried Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Place the pork knuckle together with the marinade into a roasting pan.
  3. 3. Close the lid of the roasting pan.
  4. 4. Cook the knuckle in the hot oven for about 30 to 40 minutes.
  5. 5. Pour the marinade over the knuckle repeatedly during the cooking time.
  6. 6. Make sure there is always enough liquid in the roasting pan.
  7. 7. If necessary, add some water to maintain the liquid level.
  8. 8. Bring water with salt to a boil in a pot.
  9. 9. Cover the pot with a lid.
  10. 10. Cut the pointed cabbage into four large pieces.
  11. 11. Remove all outer, damaged leaves from the cabbage.
  12. 12. Cut out the hard core at the bottom of the cabbage.
  13. 13. Cut the cabbage quarters into very fine strips.
  14. 14. Rinse the cut cabbage strips thoroughly.
  15. 15. Spin the cabbage dry in a salad spinner.
  16. 16. Add the prepared pointed cabbage to the boiling salted water.
  17. 17. Cook the cabbage for about 3 minutes until it is al dente.
  18. 18. Drain the cabbage in a colander.
  19. 19. Shock the cabbage immediately with cold water.
  20. 20. Spin the cooled cabbage dry again.
  21. 21. Set the drained cabbage aside.
  22. 22. Heat 2 tablespoons of oil in a frying pan over medium heat.
  23. 23. Fry the dumplings in the pan with a pinch of salt.
  24. 24. Fry the noodles for about 5 to 7 minutes until golden brown and crispy.
  25. 25. Shake the pan only occasionally to turn the noodles.
  26. 26. Add 1 tablespoon of butter to the finished dumplings.
  27. 27. Shake the pan until the butter has melted.
  28. 28. Melt 2 tablespoons of butter in the same pot over low to medium heat.
  29. 29. Stir the pointed cabbage warm in the butter for about 2 minutes.
  30. 30. Season the cabbage with salt and pepper to taste.
  31. 31. Wash the chives thoroughly.
  32. 32. Shake the chives dry.
  33. 33. Cut the chives into fine rings.
  34. 34. Take the knuckle out of the oven.
  35. 35. Cut the meat off the bone and portion it.
  36. 36. Toss the meat pieces in the remaining marinade.
  37. 37. Plate the pork knuckle, cabbage, and dumplings on plates.
  38. 38. Drizzle the dish with some of the marinade.
  39. 39. Sprinkle the food with the fresh chive rings.
  40. 40. Serve the dish and enjoy your meal.

Nutrition per serving