Austrian Kaspressknödel Sandwich with Crispy Pork Belly and Braised Red Cabbage Recipe

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still providing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is often more heart-healthy.

Add oil and butter to a preheated pan.

Cook onions over medium heat until soft, then set aside to cool.

Combine dried bread cubes and milk in a bowl.

Add 8 eggs, chopped parsley, pepper, salt, marjoram, and cheese to the bowl.

Mix everything together using hands until well combined.

Cover the mixture with a damp towel and let it rest for 10-15 minutes.

Wet hands to prevent sticking, then shape the mixture into patties instead of dumplings.

Pan-fry the patties in a skillet with butter and neutral oil over medium heat until golden brown on both sides.

Remove the patties and place them on a paper towel-lined plate.

Prepare the pork belly by seasoning it with salt and a rub, then place it on a rack.

Apply neutral oil and water to the pork belly before placing it in a preheated oven at 150°C until it reaches 70°C.

For the braised cabbage, heat oil in a pot and add salt and pepper.

Add sugar and mix until melted, then add cabbage in handfuls, mixing until glossy.

Add grated apples and mix, then season with more salt.

Add wild fond stock and bring to a simmer, cooking for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens