MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humbert's Ideal Cafe Schweinefleisch Und Kohl
Categories: Pork, Vegetables, Herbs, Wine
Yield: 5 servings

1 tb Oil
1 tb Butter
1 lg Onion; diced
1 lb Cabbage; sliced thin
1 Bay leaf
3 Juniper berries
3 Cloves; whole
10 Peppercorns
1 ts Salt
1 tb Apple cider vinegar
2 c Dry white wine
3 lb Pork belly or fresh
- shoulder
Sour cream & German mustard;
- opt

Heat 1 tablespoon oil and 1 tablespoon butter in a 4- to
6-quart Dutch oven. Add the diced onion and sauté until
translucent, then add the thinly sliced cabbage and stir
to coat with the fat.

Place 1 bay leaf, 3 juniper berries, 3 whole cloves, and
10 peppercorns in the middle of a square of cheesecloth.
Tie it into a bundle with butcher's twine and place on
top of the cabbage (or throw them in loose, if you do
not mind).

Add 1 teaspoon salt, 1 tablespoon cider vinegar and 2
cups dry white wine and bring to a boil.

Lay the pork on top of the cabbage, cover with a
tight-fitting lid and reduce heat.

Simmer for three hours, or until meat is tender and easy
to cut.

Remove meat to a platter and keep warm.

To finish the cabbage, you have several choices. You
might want to cook down the liquid, then thicken it by
adding 1 to 2 tablespoons of flour made into a slurry
with part of the liquid and cooking it until thick.
Another option is to add a few tablespoons of sour cream
to the cabbage (do not boil afterward).

Season to taste with salt, pepper, mustard and maybe a
pinch of sugar.

Serve the pork and cabbage with potatoes, mashed or
boiled, and mashed fresh peas (without mint).

Servings: 4 to 6 servings

RECIPE FROM: https://www.chowhound.com

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