Ingredients

Pork knuckle
1 kg pork hocks (2 portions)
Oil
Caraway seeds
2 tbsp salt
Garlic

Sauerkraut
2 bay leaves
2 juniper berries
2 cloves
Pinch caraway seeds
4 Fermented white cabbages (see fermenting recipe)
2 onions
Bacon pieces

Potato dumplings
500g potatoes
1 egg,
1 bunch chives finely chopped
100g plain flour
Salt, pepper and nutmeg to taste

Red cabbage
2 red cabbages finely sliced
2 apples seeded and finely sliced
2 juniper berries
2 bay leaves
2 cloves
2 tbsp white sugar
1 onion finely sliced
1 cup red wine
Salt and pepper
Marinate overnight

Preparation
Pork knuckle
Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with caraway seeds. Place in a baking dish with 2cm of water and bake for 2 hours on 180°C. Serve with sauerkraut, red cabbage, dumplings, apple sauce and fried onion rings.

Sauerkraut
Fry onions, bacon pieces, bay leaves, juniper berries, cloves and caraway seeds. Add the cabbage. Braise for 20 minutes. If needed, add salt and white pepper to taste.

Potato dumplings
One day earlier, pre-boil potatoes in their jackets. Leave to cool.
Before using, peel the cooked potatoes and mash them.
Mix together with flour, egg, chives and seasoning.
Roll one big snake, cut to size, roll in to balls and poach in salted boiling water until they float. Simmer for 2 minutes. Drain from the water and serve.

Red cabbage
Fry onions with finely sliced bacon pieces and add cabbage, 1 cup of margarine and another splash of red wine. Cover and braise for 20 minutes on low heat till soft. Add salt, pepper and sugar to taste. Serve hot to hungry guests!

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