Three week-old marinated (fermented) white cabbage
2 tbsp olive oil
½ cup bacon pieces
2 bay leaves
½ tbsp caraway seeds
½ tbsp juniper berries
1 tbsp sugar
1 pinch white pepper
2 glasses good white wine
1 piece of pork loin for flavour
1 raw peeled potato
In a large pot, heat oil, add onions and fry until translucent. Add the marinated cabbage including the juice.
Break up the cloves and bay leaves a little and add them to the pot. Add caraway seeds and juniper berries and stir. Then stir in white sugar and white pepper. Stir in white wine. Add pork loin and mix together.
Turn gas down and simmer for 25 minutes, checking the pot every now and then so when it reduces it doesn’t burn.
In a separate bowl, grate raw, peeled potato and add a little more good white wine, mixi to a runny paste consistency. Add to the cooking pot and mix in for 5 more minutes, until the raw potato has had a chance to cook. This will thicken the dish just before serving.
Displaying 10 of 57 German Restaurants.
|1.||German Arms Hotel||Hahndorf|
|3.||De Bortoli Winery and Restaurant||Dixons Creek|
|5.||Eiger Swiss Restaurant||Petersham|
|7.||Hahndorf Inn Hotel & Cellars||Hahndorf|
|8.||Harmonie German Club||Narrabundah|
|9.||Elmar's in the Valley||Henley Brook|
|10.||Lowenbrau Keller||The Rocks|
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