Bavarian Gammon

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1 kg [2,2 lb] of pork
1 teaspoon cumin
Salt and pepper
For the cabbage:
1 kg [2,2 lb] white cabbage
1 yellow onion
4 slices bacon
1 teaspoon cumin
3 tablespoons vinegar
2 raw grated potatoes
4 dl [0,85 pint] stock or water


[1] Season the meat with salt and pepper; Bake it in the oven at approximately 200 C/390 F. Add a little water once the meat has a nice colour.

[2] Thicken the sauce with a little butter/flour.

[3] Cut the cabbage, onion and bacon into strips.

[4] Fry the onion and bacon in a pan. Make sure they doesn’t get browned. Add the cabbage, then the broth and vinegar and drizzle with caraway. Let it cook until the cabbage is done.

[5] Grate the potatoes and put them in the saucepan. Boil them for a few minutes.

[6] Cut the meat into slices. Pour the lightly thickened sauce over the slices and serve with cabbage and boiled potatoes.