Kassler with sauerkraut
Time
Total preparation time: 1 hr. 30 min.
With me today's German home cooking - of course, prepared in my own way. Eat easy, right?
I fry bissl bacon, on it comes a small chipped Zwibbel. So the bi wrote us in northern Hesse. My Kasslerkotelett still eat deeply frozen, must be abba net thawed. That just comes on the bacon-onion mixture. Then the cabbage. I bought a bag of organic sauerkraut. Not because it's organic, but because the price-performance ratio was right.
The cabbage I tilt out of the bag inside sieve (and now come heaps of protests!) And rinse off with cold water first. Otherwise I'm too angry and I get digestive problems. Could make some cumin, but then I get my own taste note net out.
Then the cabbage comes into the pot, next to or on the meat, which is so slow. Now comes broth (homemade, made from beef bones). The habbich thawed before. After all, I do not want sauerkraut ice cream, but kosher with cabbage.
So, now come - to get on my special spice - still a few ingredients to do so. Bissl pepper. Still normal. Ne chopped cloves of garlic, that makes the whole thing round. Two bay leaves. Just belong to it. And now: two tiny cloves. Everyone asks: is the Raaabe spinning? Of course he's crazy, but that gives me great taste. Logo, that would disturb caraway.
Habbich forgot something? Neeee. Salt. Could be, but that is only when it should be missing. At the end. Because the smoker is usually very salty, the bacon too. If it then, so simmer after a brief hour, still eat too liquid, then it comes to a brandy. Yes, calorie bomb. But believe me, it tastes good. A spoonful of flour lightly roasted in fat ... and then into the cabbage ... bet that's a temptation of the other kind? In addition, a lightly floury salted potato - because everyone eats the stomach full. And that's the way it should be. Finished! Let yourself taste ...
