Smoked and boiled pork knuckle with cabbage raisin is a traditional dish in Trøndelag and some also divide the knuckle into pieces, mix it with cabbage raisin and call it cabbagegraut.
Smoked and cooked pork knuckle with cabbage rhabistappe is good with just potatoes, but I also make a lovely sauce, which goes perfectly with the salty meat.
The recipe is suitable for 4-6 people, depending on the size of the pork knuckles.
The pork knuckles:
2 pork knuckles, salted and smoked
4 sliced carrots
2 onions 1 coarse cubes
2 bay leaves
20 whole peppercorns
Water so it just covers
Rinse off the pork knuckles under running water and place them in a saucepan with the vegetables and spices. Bring to a boil, skim off and simmer for 2 hours, until the meat can be easily detached from the bone. Set the meat aside and let the stock boil in a little, so it becomes saltier.
Cabbage radish paste:
1 large diced turnip
2 diced carrots
1 scoop of knuckle power
1 good blob of butter
1/2 teaspoon ground nutmeg
Boil turnips and carrot tender in water. Pour off the water, mash turnips and carrot and add stock, a good dollop of butter, nutmeg and cream, until it is suitably thick. Season with pepper.
Bring 1 can of cream to a boil and add 1/2 cream can of knuckle stock. Then add sugar, until it tastes suitably sweet. If the knuckle power is not so salty, you can use broth cubes or funds as well. Season with a little pepper and even with light cornstarch, until it gets the right sauce consistency.
Smoked and cooked pork knuckle with cabbage ribs is served with boiled potatoes and the delicious sauce.
You can find several recipes for varied and tasty traditional dishes HERE.
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