A new twist on a traditional meal.
- 1 large jar of sauerkraut (900g when drained)
- 1 onion-whole
- 2 cloves of garlic (whole)
- 6 juniper berries
- fresh tarragon
- cooked belly of pork (we used a hot smoked fillet called mazeikiu)
- polish sausage
- Drain a jar of sauerkraut into a sieve and rinse the cabbage under cold running water.
- Shake off the excess water from the cabbage.
- Pour 500ml of water or white wine or bullion in to a large saucepan and bring to the boil.
- Add the washed cabbage into the saucepan.
- Add the onion, juniper berries, garlic tarragon and a little salt.
- Cover the saucepan and allow simmer for 30 minutes.
- Check seasoning of the liquid and adjust accordingly with bullion or white wine.
- Reduce the heat, place the cured ham piece into the cabbage and ensure it is immersed in the cooking liquid.
- Add the sausage to the cabbage; ensure the sausage is immersed in the cooking liquid.
- To heat the meat through leave the meat sits in the liquid, on a very low heat.
- To serve
- Slice the meat over some cabbage and serve with some beetroot and horseradish salad and some boiled potatoes.
Richard's tip: For more flavour add some bacon lardons when the cabbage is being cooked. As our meats were precooked it was not necessary to cook for a long period of time. I just needed to heat the meat through in the cabbage cooking liquid at the end of cooking.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips