1 large cabbage
4 pcs. peeled potatoes
500 grams of bacon or smoked ham
800 grams of salted pork
75 grams of brown sugar
75 grams butter
1 tassel fresh thyme
4 bay leaves
2 leeks and 1 onion
4 cloves garlic
1 red chili pepper
2 dl Porter and 2 dl pork broth
Salt and pepper (be careful with salt)
8 slices of dark rye bread
Brown cabbage with smoked bacon, salt pork, bread and mustard
Procedure without liability: Brown cabbage is no fish dish, why is it in here? On 30 September of each year ending our salmon fishing season with a dinner for men: brown cabbage with smoked bacon, salt pork, bread and mustard and a beer and a bitter schnapps of the homemade. So therefore. This year I was responsible for cooking and here is my recipe.
Wash and cut cabbage, leeks, onions, garlic and chili pepper into suitable pieces. Melt the sugar in the pan and then came the butter in (remember it must be a large saucepan, cabbage take up much space in the beginning). Come cabbage with leeks, onions, garlic and chilli to the pan and brown it until it is golden brown. Turn the vegetable mix to make it become browned all over.
Place the bacon, pork and potatoes in the pan and pack the mixture well around the meat. The meat should be completely covered with vegetable mixture. Add the bay leaves and thyme. Come Porter and pork broth through and simmer about 2 hours with the lid on. Make sure it does not boil dry, primed with water, if it happens; but some of the liquid should evaporate as it does not have to be white cabbage soup. This can be done by the lid of the last 15 minutes of the time.
The meat is removed when it is tender, and rest at least ½ hour before the cut. The liquid is vaporized first when the meat is taken from the pot.
Serving: Serve with mustard, beets, rye bread and potatoes cooked with cabbage.
Garnish: It could be a fresh sprig of thyme.
Drinks: A beer and and a bitter schnapps of the homemade is suitable to the dish.
Hint: Be careful with the salt as used salted pork and pork broth that contains salt.