Pork knuckle with cabbage

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients. White cabbage, half a medium fork. Medium-sized onions and carrots. I take Russian mustard. Tomatoes mashed in their own juice can be replaced with tomato sauce, tomato paste diluted with water. 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 mold suitable for use in the oven.

2. Step 2:

   

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

3. Step 3:

   

   Remove the cabbage from the upper withered 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.

4. Step 4:

   

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

6. Step 5:

   

   In a mold suitable for use in the oven, put the fried cabbage and spread evenly over the bottom of the mold. In the knuckle, make incisions with a knife and stuff with garlic cloves. Place the knuckle on the cabbage and coat the meat with the prepared marinade on all sides.

7. Step 6:

   

   Close the mold tightly with foil and put it in a preheated oven for two hours. The readiness of the meat can be checked by piercing the sidewall with a sharp knife - transparent juice will flow out of the finished shank.

8. Step 7:

   

   Carefully remove the finished knuckle with cabbage from the oven. Let it cool down a little so that it is comfortable to cut it into pieces. This is an independent dish. Serve meat with cabbage, you can offer boiled potatoes to the company.