AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
AIB Cooking Book - Klaus Meyer homepage
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"Krauut"<br />
Stew With W Chesstnuts<br />
and d Smoked Pork Shooulder<br />
(frrom<br />
German ny)<br />
By Jana Oehmiichen<br />
and Al lexander Sch hult<br />
Abstractt:<br />
This hott<br />
stew with frresh<br />
vegetab bles is a solidd<br />
and healthy y main cours se that vitalizzes<br />
body and d soul on<br />
cold andd<br />
rainy winter<br />
days. The e main ingreedient<br />
of this s dish is sav voy cabbage (Kraut) which<br />
is not<br />
only epoonymous<br />
forr<br />
Germans (K Krauts) but also<br />
makes th his traditiona al German mmeal<br />
very tast teful and<br />
enjoyable<br />
for the intternational<br />
research<br />
commmunity<br />
(rea ady to eat within<br />
two houurs).<br />
Theory<br />
Especially<br />
when the winter time e is approachhing<br />
a hot ste ew with fresh<br />
vegetabless<br />
can serve as a a solid<br />
and heaalthy<br />
main coourse<br />
that vitalizes<br />
bodyy<br />
and soul on n cold and ra ainy days. Thhis<br />
dish also provides<br />
an incenntive<br />
to leavee<br />
the office for f a hiking ttrip<br />
through the golden fall f on one oof<br />
the last sunny<br />
days<br />
in autummn<br />
when onee<br />
of the ingre edients (chesstnuts)<br />
can even e be gath hered in the fforest.<br />
�<br />
�<br />
Ingredient ts (for 4 perssons<br />
main co ourse)<br />
�<br />
Internattional<br />
Context<br />
The main<br />
ingredientt<br />
is savoy cab bbage. Germmany<br />
is known<br />
for its focu us on cabbagge<br />
("Kraut"), with the<br />
persistent<br />
that everyyone<br />
in Germ man would eeat<br />
sauerkrau ut (also a cab bbage dish) aall<br />
the time.<br />
To prommote<br />
the foood<br />
related qualities<br />
of this<br />
vegetabl le besides its<br />
eponymouus<br />
character ristics we<br />
present this recipe tto<br />
the international<br />
reseaarch<br />
commu unity and hop pe to inspiree<br />
you for a tr raditional<br />
German dish.<br />
47<br />
1, ,500 g savoy y cabbage<br />
1,000 g sm moked pork sshoulder<br />
(Ge erman<br />
"Schäufele" ", alternativeely<br />
use roaste ed pork<br />
loin n ("Kasseler") ") or bacon)<br />
300 g bacon in bitee‐sized<br />
cube es<br />
200 g chesstnuts<br />
20 g por rk lard (altern rnatively butt ter)<br />
5 carroots<br />
4 potatooes<br />
3 onionns<br />
1 clove of garlic<br />
500 5 ml chickeen<br />
stock<br />
300 ml whitte<br />
wine<br />
1 bay leeaf<br />
5 pepperccorns<br />
Nutmeeg<br />
Salt<br />
Pepper (poowder)
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