Subj : St. Humbert 04
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 19:46:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humbert's Ideal Cafe Schweinefleisch Und Kohl
 Categories: Pork, Vegetables, Herbs, Wine
      Yield: 5 servings
 
      1 tb Oil
      1 tb Butter
      1 lg Onion; diced
      1 lb Cabbage; sliced thin
      1    Bay leaf
      3    Juniper berries
      3    Cloves; whole
     10    Peppercorns
      1 ts Salt
      1 tb Apple cider vinegar
      2 c  Dry white wine
      3 lb Pork belly or fresh
           - shoulder
           Sour cream & German mustard;
           - opt
 
  Heat 1 tablespoon oil and 1 tablespoon butter in a 4- to
  6-quart Dutch oven. Add the diced onion and sauté until
  translucent, then add the thinly sliced cabbage and stir
  to coat with the fat.
  
  Place 1 bay leaf, 3 juniper berries, 3 whole cloves, and
  10 peppercorns in the middle of a square of cheesecloth.
  Tie it into a bundle with butcher's twine and place on
  top of the cabbage (or throw them in loose, if you do
  not mind).
  
  Add 1 teaspoon salt, 1 tablespoon cider vinegar and 2
  cups dry white wine and bring to a boil.
  
  Lay the pork on top of the cabbage, cover with a
  tight-fitting lid and reduce heat.
  
  Simmer for three hours, or until meat is tender and easy
  to cut.
  
  Remove meat to a platter and keep warm.
  
  To finish the cabbage, you have several choices. You
  might want to cook down the liquid, then thicken it by
  adding 1 to 2 tablespoons of flour made into a slurry
  with part of the liquid and cooking it until thick.
  Another option is to add a few tablespoons of sour cream
  to the cabbage (do not boil afterward).
  
  Season to taste with salt, pepper, mustard and maybe a
  pinch of sugar.
  
  Serve the pork and cabbage with potatoes, mashed or
  boiled, and mashed fresh peas (without mint).
  
  Servings: 4 to 6 servings
  
  RECIPE FROM: https://www.chowhound.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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