Juicy slices of smoked pork neck, a rich onion-bacon gravy, boiled potatoes, and sweet-and-sour zucchini cabbage make for a filling homemade lunch. The meat is roasted in a remoska with garlic, lard, and a splash of water, so the preparation is simple and fuss-free.
The base for both the gravy and the cabbage is made from rendered smoked bacon and onions. The cabbage is thickened with grated potato and balanced to taste with sugar and vinegar. This dish is served with boiled potatoes, which perfectly complement the meat and sauce, so you can easily skip the dumplings.
What You’ll Need
For the Roasted Pork Neck and Gravy:
- smoked pork neck, sliced,
- smoked bacon,
- onion,
- garlic,
- lard,
- plain flour,
- water.
For the Zucchini Cabbage:
- zucchini,
- smoked bacon,
- onion,
- potato for thickening,
- salt,
- caraway seeds,
- ground pepper,
- sugar,
- vinegar.
For Serving:
- potatoes.
The original recipe does not specify exact ingredient amounts, so adjust them according to the number of servings, the size of your remoska, and your preferred sauce and cabbage consistency.
Step-by-Step Preparation:
1. Preparing the Meat and Vegetables: Have your butcher slice the smoked pork neck or slice it at home. Peel and chop the onion, crush the garlic. Prepare the zucchini for grating and set aside one potato to thicken the cabbage later.
2. Onion Base: Render the smoked bacon in the stainless steel bottom of the remoska on the stovetop. Add the onion and sauté together until fragrant, forming a flavorful base for the meat and the gravy.
3. Roasting the Pork Neck: Place the slices of smoked pork neck onto the prepared onion base. Add a bit of crushed garlic, a knob of lard, and a splash of water. Cover with the remoska lid and roast the meat until tender. The original recipe does not specify an exact time or temperature.
4. Finishing the Gravy: Remove the roasted meat slices and return the onion base to the stovetop. Sprinkle lightly with plain flour, stir, and let it fry in the fat a few times. Gradually add water until the sauce has a nice color and the desired consistency.
5. Preparing the Cabbage Base: In a separate pot, render more smoked bacon and add the chopped onion. Let the onion soften and become aromatic to create a strong base for the zucchini cabbage.
6. Stewing the Zucchini Cabbage: Grate the zucchini, add it to the bacon and onion, and stew. Season the cabbage with salt, caraway seeds, and ground pepper. Add sugar and vinegar to taste so the cabbage is pleasantly sweet-and-sour, with no flavor overpowering the others.
7. Thickening the Cabbage: Grate the raw potato and stir it into the stewed zucchini. Continue to cook until the potato softens and naturally thickens the released juices. Finally, check the seasoning again with salt, pepper, sugar, and vinegar.
8. Cooking the Potatoes and Serving: Boil the potatoes until tender and drain. Divide the boiled potatoes, roasted slices of smoked pork neck, and zucchini cabbage onto plates. Pour the prepared gravy over the meat and serve the dish hot.
How to Adjust the Consistency of the Gravy
Add only a small amount of flour to the onion base, as the finished sauce should not be too thick. After sprinkling, mix thoroughly and let it fry in the fat several times so the flour combines well with the base.
Add water gradually, letting it simmer with the base each time. Once the sauce has a nice color, is not too greasy, and has the right thickness, stop adding water.
Why Thicken Zucchini Cabbage with Potato
Zucchini releases a lot of juice while stewing, so grated potato helps thicken it naturally. Let the potato soften completely in the cabbage before checking the final consistency. The exact amount depends on how much water the zucchini releases.
Final Tip
Adjust the sweet-and-sour flavor of the cabbage gradually. Start with a small amount of sugar and vinegar, mix, and taste. Boiled potatoes are a perfect side for smoked pork neck, gravy, and zucchini cabbage, so dumplings aren’t necessary.
Enjoy your meal!
