Chef recipes FranceChef.TV >Recipe with sauerkraut du chef Marco Arbeit > sauerkraut meat


INGREDIENTS

- 35 ounce cabbage
- 18 ounce knuckle ham
- 8 Viennese sausages
- 2 pork hocks
- 4 Montbeliard sausages
- 1 bacon (18 ounce)
- 1 raw bacon (18 ounce)
- 1 pork ribs (18 ounce)
- 1 bay leaf
- 4 onions
- 18 ounce potatoes
- Salt and pepper
- Peanut oil
- 3 cups white wine
LA RECETTE DU CHEF

- Wash the cabbage in hot water and maker balls with it.
- Put some garlic in the raw bacon and salt it.
- Slice the onions and cook them in a pot with a lot of oil.
- Then add the cabbage in the pot.
- When the cabbage begins to be hot, cover it with white wine.
- Put some entire garlic pieces and 2 o 3 bay leafs.
- Cook the bacon in a frying pan with oil.
- When the cabbage is cooked enough, put the knuckle ham and the ribs in pot, to perfume.
- In the other pot take care to cook the bacon well on each side.
- Cut an onion in half and add it to the bacon.
- Add the rest of wine et cover with water.
- Add the pork hocks to the bacon.
- Let the two pots cook during 1 hour 15 minutes to 1 hour and a half.
- Peel a few potatoes and cook them.
- After 1 hour and a half, drain the meat .
- Cut the ribs and the bacon in slices.
- Put everything on a plate with the cabbage.





Main dish for 6 persons
Preparation time : 2 hours
Difficulty : Beginner
Required Material : None
Recette Sauerkraut