Ingredients with Measurements:
- 4 pork hocks (Eisbein)
- 1 head of cabbage, chopped
- 8 slices of bacon, chopped
- 2 onions, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon of caraway seeds
- 1 teaspoon of paprika
- 1 tablespoon of olive oil
- Salt and pepper, to taste
- 4 cups of water
Special Equipment Needed:
- Large pot or Dutch oven
- Tongs
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped bacon and cook until crispy, about 5 minutes.
4. Remove the bacon from the pot and set aside.
5. Add the chopped onions and garlic to the pot and cook until softened, about 5 minutes.
6. Add the chopped cabbage, bay leaves, caraway seeds, paprika, salt, and pepper to the pot and stir to combine.
7. Add the water to the pot and bring to a boil.
8. Add the pork hocks to the pot and cover with a lid.
9. Transfer the pot to the preheated oven and bake for 2-3 hours, or until the pork hocks are tender and falling off the bone.
10. Remove the pot from the oven and use tongs to remove the pork hocks from the pot.
11. Serve the pork hocks with the cabbage and bacon mixture.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 600
Fat per serving: 35g
Carbohydrates per serving: 20g
Protein per serving: 50g
Substitutions for ingredients:
- Pork hocks can be substituted with pork shanks or pork knuckles.
- Bacon can be substituted with pancetta or prosciutto.
- Caraway seeds can be substituted with fennel seeds or cumin seeds.
Variations:
- Add chopped potatoes to the pot for a heartier meal.
- Use sauerkraut instead of cabbage for a tangier flavor.
- Add beer to the pot instead of water for a richer flavor.
Tips and Tricks:
- Make sure to remove any excess fat from the pork hocks before cooking.
- If the cabbage is too dry, add more water to the pot.
- To make the pork hocks extra crispy, broil them in the oven for a few minutes before serving.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the leftovers in a pot over medium heat and cook until heated through.
Presentation Ideas:
Serve the pork hocks on a large platter with the cabbage and bacon mixture arranged around them.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested Side Dishes:
- Mashed potatoes
- Spaetzle
- Roasted root vegetables
Troubleshooting Advice:
- If the pork hocks are not tender after 2-3 hours of cooking, continue to cook them until they are falling off the bone.
- If the cabbage is too watery, remove the lid from the pot and continue to cook until the liquid has evaporated.
Food Safety Advice:
- Make sure to cook the pork hocks to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Eisbein with bacon and cabbage is a traditional German dish that originated in Berlin.
Flavor Profiles:
This dish is savory, smoky, and slightly sweet.
Serving Suggestions:
Serve this dish as a main course for a hearty dinner.
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Region: German