Nuremberg Schäufele with Savoy Cabbage Vegetables

(*) Pork shoulder blade with bone and pork rind Season meat with cumin, salt, pepper and roast in a roasting pan. Add onions, carrots and tomato cubes and roast a little bit more, extinguish with water and beef broth.

Add a sprig of marjoram and simmer the pork shank on the pork rind for 10 minutes on a low flame. Now turn the pork on the other side and cook it in the preheated oven at 190 °C for about 1.5 hours, pouring the beer from time to time.

Then remove the Schaufele from the roaster and sieve the sauce. If necessary, thicken with a little cornstarch or flour and season with a little sugar.

Serve: As a side dish savoy cabbage vegetables with fried potatoes or coleslaw and dumplings.

Savoy cabbage vegetables: Rinse savoy cabbage leaves and boil briefly in lightly salted water. Remove cabbage, drain and chop or grind. Make a light roux with butter and flour and add about ½ l of savoy cabbage cooking water and stir quickly to avoid lumps. Add the cabbage and season with salt, pepper and freshly grated muscat.

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