MEININGER cookbook: Munich


Knuckle of suckling pig, Bavarian caramel cabbage and creamy baked potatoes

For 4 persons



Small knuckles of pork 4
White cabbage 550 g
White wine 20 ml
Sugar 2 tbsp
Potatoes 600 g
Carrots 80 g
Cream 210 ml
Salt, pepper, nutmeg, caraway, bay leaf,
juniper berries



Place the knuckles of pork in a small pan and cover with water. Add the salt, bay leaf and juniper berries. Leave to simmer for two hours on a low heat (retain the meat stock). Place the knuckles of pork on a baking tray and cook in the oven at 180 °C for 15–20 minutes until crisp and brown.

For the Bavarian caramel cabbage, caramelise the sugar in a pan, chop the white cabbage and add to the sugar. Deglaze with meat stock, add the caraway and allow to simmer for 15 minutes.

Peel the potatoes and carrots, and cut into thin slices using agrater or peeler. Place in an ovenproof dish. Season the cream with a pinch of salt, pepper and nutmeg, and pour over the potato and carrot slices. Bake in the oven for approx. 45 minutes at 140°C.

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