Meat with cabbage in the oven
Description
The recipe won't take much time. Meat with cabbage becomes even tastier the next day. Chop the hocks and mix the leftover meat with cabbage. The next day you'll have a fantastic dish—bigos. Well, if anything remains by then. Actually, you don't have to marinate the hocks—you can simply boil or bake them. But marinating adds a special flavor. Cook it however you prefer. Our plan: marinate, boil, bake! You can also use a large piece of meat instead of hocks—pork is best—and proceed similarly, only without marinating in water. Just rub it with spices, stuff with garlic, wrap in foil, and then bake it on cabbage in the oven. Good luck! Serve hot.
Instructions
- 1
Step 1
Wash the knuckle well and dry it.
- 2
Step 2
Place the pork knuckle into a marinade made of warm water, sliced garlic, cumin, salt, and spices. Leave it in the marinade for one to two days.
- 3
Step 3
Boil shanks in water for 50 minutes, then cool and coat with spicy sauce. Bake in the oven for an hour.
- 4
Step 4
Rinse the sauerkraut with water if it is too sour. Sauté the onion and add the sauerkraut.
- 5
Step 5
Chop the prunes, cabbage, mushrooms, and apples.
- 6
Step 6
Add fresh cabbage to the sauerkraut in the pan and simmer for 15 minutes. Then add mushrooms, apples, prunes, sugar, salt, and mix well. Place in the oven for one hour.
- 7
Step 7
Place the shanks on the top rack of the oven. Stir the cabbage a couple of times.
- 8
Step 8
Serve at the table.