home Culinary recipes Meat dishes National meat dishes Braised pork with sauerkraut and dumplings (Hofer Schweinepfeffer mit Sauerkraut und Klöben)

Braised pork with sauerkraut and dumplings (Hofer Schweinepfeffer mit Sauerkraut und Klöben)

Braised pork with sauerkraut and dumplings (Hofer Schweinepfeffer

mit Sauerkraut und Klöben)

Category: Meat dishes
Kitchen: german
Braised pork with sauerkraut and dumplings (Hofer Schweinepfeffer

Ingredients

pork in large pieces 1 kg
soup vegetables to taste (carrots, onions, leeks, a clove of garlic, parsley root, etc.) 300 g
flour 2 tbsp. spoons
wine vinegar 2 tbsp. spoons
salt, pepper, laurel, sugar taste
butter 50 gr.
dumplings and sauerkraut for serving optional
stewed broth 250 ml

Cooking method

  • Another everyday dish of national Franconian cuisine. The good thing about it is that it is very simple but hearty and is perfect as a main course for a family dinner.
  • Wash the pork, wash and clean the vegetables.
  • Put meat, vegetables in large chunks, half the oil, spices except sugar and vinegar in a pot (or a saucepan SKV, MV), add a little water and simmer until tender. I did it in my SLE Polaris. The original recipe contains a pot and slow fire.
  • Prepare the sauce: fry the flour in the remaining oil until golden brown. We dilute the broth to the desired consistency, season the flour sauce with vinegar and sugar.
  •  mit Sauerkraut und Klöben)
  • Remove the meat from the pot, cut it thinner and fill it with sauce. Garnish with dumplings (I have Rhine ones) and sauerkraut. Beer is also welcome.

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

plate or SCV, MV

Merri
Typically a German dish, only the cabbage is frankly Russian. They don't ferment cabbage like we do.
NataliARH
Elena, good set! Merri, but his own - dear!

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