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Here's a colourful meal with a not very often used cut of meat. Nice to see that trotters still have a place on the table. This stunning dish is from the kitchens of  saphira0077

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Its simple as it looks.

You need a pork trotters, boil it with some bayleaf and pepper, untill almost the meat is seperating from the bones. Put out from the water and wait untill it gets cool. Then cut smaller parts like in the photo. Put in an oven pan and bake it untill gets some roasted skin.

The cabbage is a little bit harder to make good.

You have to cut the cabage the thinest pieces, or you have to grate it in a grater. Get a large pot, and put in them a half handfull of sugar, and some oil. Heat it, untill the sugar gets caramelizzed. Then put in some cuted onion. Fry it, and put in the cabbage. Mix it, wait untill its buckle up a little bit. Put in them some vinegar, salt, and grounded caraway seeds. Try establish a good relationship whit these flavours, so you get the best braised purple cabbage. Serve while its warm!

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