Shukrut (braised cabbage with smoked cold cuts) – A detailed recipe for cooking. Share with friends: 
Time: 3 hours. Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 smoked pork shanks (approximately 110 g each)
- 4 (55-85 gr. Each) sausages Buden blank
- 4 (55-85 gr. Each) sausages Boudin Noir
- 4 (55-85 gr. Each) liver sausages
- 4 (55 gr.) Blood sausages
- 170 gr thinly sliced bacon in a piece
- 1/2 fork shredded white cabbage
- 450 gr boiled until soft
- 1 liter water
- 1 liter beer
- 2 tbsp. chopped onions
- 1 tbsp. chopped celery
- 1 tbsp. chopped carrots
- 2 crushed cloves of garlic
- 2 bay leaves
- 2 tbsp. thinly sliced onions
- Salt and ground black pepper
- 1 tbsp. fat cream
- 1 tbsp. l parsley
Recipes with similar ingredients: pork, white cabbage, light beer, onions, garlic, celery, carrots, bay leaf, cream, bacon, parsley
Recipe preparation:
- In a large saucepan over medium heat, mix water, beer, mirpua (onions, celery and carrots), garlic and bay leaves. Salt. Put the pork shanks. Bring the mixture to a boil, reduce heat to moderate and cook for 2 hours. Add sausages. Continue cooking for 20 minutes. In a large frying pan over medium heat melt the fat from the bacon until the pieces are crispy, about 6-8 minutes
- Take out the bacon, put the onion. Season with black pepper. Fry within 4 minutes Add the cabbage. Keep frying until she settles in about 6 minutes Add cream. Bring fluid to boiling. Reduce heat to moderately low. Put on the pin. Salt and pepper. Cook for 4-6 minutes. Remove from heat. Take out pork shanks and sausage. To serve, separate the meat from the pork sticks, and put together with slices of sausage on a serving plate. Lay out cabbage and spitzel. Serve with Boiled Salad potatoes sprinkled with parsley.
