Pork knuckle with cabbage

4 servings
2 hours 30 min

Prepare the indicated ingredients. White cabbage, half of the middle fork. Medium-sized onions and carrots. I take Russian mustard. Tomatoes wiped in their own juice can be replaced with tomato sauce, diluted with water tomato paste. Pre-soak the pork knuckle in cold water for an hour, and then clean the skin with a knife and rinse with cold water. Prepare a form suitable for use in the oven.

Peel the onions and carrots and rinse with running cold water. Cut the onions and carrots into small cubes. In a deep frying pan, heat the vegetable oil and fry the chopped onions and carrots for a few minutes.

Free the cabbage from the top wilted leaves and cut into strips. Add the chopped cabbage, a tablespoon of soy sauce, tomatoes (without one tablespoon) to the pan, stir and fry all together for five minutes, stirring if necessary.

Turn on to heat the oven to 180 degrees. In a deep bowl, combine a tablespoon of tomatoes, soy sauce, mustard and two to three garlic cloves passed through the press. Mix everything until the ingredients are combined.

In a tin suitable for use in the oven, place the fried cabbage and spread evenly throughout the bottom of the tin. In a knuckle, make cuts with a knife and pepper with garlic cloves. Place the knuckle on the cabbage and coat the meat on all sides with a prepared marinade.

Close the tin tightly with foil and put in a preheated oven for two hours. The readiness of meat can be checked by piercing the side with a sharp knife - clear juice will flow out of the finished knuckle.

Carefully remove the finished knuckle with cabbage from the oven. Let it cool a little so that it is comfortable to cut it into pieces. It's a dish in its own right. Serve meat with cabbage, you can offer boiled potatoes to the company.