Crispy Surbauch with Sweet and Sour Pumpkin Cabbage and Blunz’ntascherln

For the crispy Surbauch with sweet and sour pumpkin cabbage and Blunz’ntascherln first put water, wine, vinegar and spices in a pot and bring to a boil. Put in the meat and simmer slowly for about ¾ hours until soft. Remove the meat and cut the rind in a diamond shape, but not too deep. Allow meat to cool. Cut surbauch into slices about 1 cm thick. Heat lard in a pan and first hold the meat pieces with a meat fork with the rind side down in the hot oil, so that the Schwartln become nice and crispy. Then fry meat on both sides until golden brown. Lift out and keep warm. Pour off excess fat, add a little cooking water and reduce the juice slightly.

For the pumpkin cabbage, clean the cabbage head, cut in half, cut out the stalk and cut into fine strips or shave. Peel the pumpkin according to need and variety and also cut into strips. Finely chop the onion and sauté in oil or lard. Add sugar, caramelize and deglaze with white wine, vinegar and water. Stir in caraway seeds, add cabbage and stew until soft, about ½ hour. Then add pumpkin strips and let steam again for about 15 minutes. Add salt, pepper and season to taste with a little vinegar and possibly sugar. If necessary, grate a raw potato and bind the cabbage with it.

For the Blunz’ntascherl prepare the potato dough as described. Remove the blood sausage from the skin and fry a few times.

Preparation Tip:

Crispy surbauch with sweet and sour pumpkin cabbage and Blunz'ntascherln - it can hardly be more down-to-earth, but a pinch of curry and some pineapple cubes in the pumpkin cabbage conjure up a touch of exoticism in this dish, which can be quite delightful from time to time. Instead of sugar, honey and maple syrup can also provide fine flavor.

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