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Knuckle with cabbage

Author
Cookinero 23 Oct 2025
940
Knuckle with cabbage

The signature dish of the German Oktoberfest beer festival is pork knuckle with stewed sauerkraut. In the best Bavarian traditions, the knuckle is soaked in beer, then boiled and baked in the oven. Caraway and savory in the knuckle with sauerkraut recipe highlight the taste of the classic German side dish, and dark beer with honey creates an appetizing brown crust on the meat and a unique aroma. You can also prepare baked knuckle with cabbage at home, creating a real Oktoberfest atmosphere for your guests.

How to cook Knuckle with cabbage

Step 1

Knuckle with cabbage

Prepare the marinade. Dissolve salt in dark beer, add garlic, bay leaf, and caraway. Pour water into the marinade and mix well. Place the shanks so that they are completely covered with liquid. Leave the meat to marinate in a cool place for at least 1 hour.

Step 2

Knuckle with cabbage

Heat vegetable oil in a frying pan and put sauerkraut in it. Add sugar, salt, pepper and stir. Keep the cabbage on high heat for 5-7 minutes, stirring. Then reduce the heat, pour 2-3 tablespoons of water into the cabbage and cover with a lid. Simmer the cabbage on low heat for about 15 minutes, then remove from heat.

Step 3

Knuckle with cabbage

Place the pan with the shanks and marinade on the fire and bring to a boil. Add sugar, salt, allspice and black peppercorns to the broth. Add a little more water if necessary and cook over medium heat for about 1 hour until the meat is ready.

Step 4

Knuckle with cabbage

Mix ground black pepper and ground thyme in a container. Remove the shanks from the broth and coat them with the spice mixture. Place the sauerkraut in a baking dish and place the shanks on top.

Step 5

Knuckle with cabbage

Dissolve honey in dark beer and pour the mixture over the shanks. Preheat the oven to 220 degrees and place the pan there. Bake for about 10 minutes, then pour the beer and honey mixture over the shanks again and leave to bake for another 10 minutes until a crust appears.

Knuckle with cabbage - FAQ About Ingredients, Baking Time and Storage

While the recipe is designed for pork knuckles, you could substitute them with a similar tough, bone-in cut like pork shoulder or ham hocks. Keep in mind that cooking times may vary depending on the cut, so use a meat thermometer to ensure it's fully cooked through to your desired tenderness.
Store leftover knuckle and cabbage in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in the oven or a skillet to maintain the best texture. The cabbage may soften further upon storage.
Yes, you can. For the marinade, replace the dark beer with an equal amount of beef or vegetable broth. For the glaze, substitute the beer with more broth or even a little cola or root beer for a touch of sweetness, though the flavor profile will be slightly different.
Absolutely. After marinating, place the knuckles, marinade, and all spices into the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, or until the meat is fork-tender. Prepare the cabbage separately on the stovetop as per the recipe, then combine with the cooked knuckles to serve, or add the cabbage to the slow cooker for the last hour of cooking if you prefer.
Yes, though the cabbage's texture will change becoming softer. Cool the cooked knuckle and cabbage completely, then store in an airtight container or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly in the oven, covered, until heated through.
This dish pairs well with other hearty, simply prepared vegetables. Consider mashed potatoes, buttered noodles, roasted root vegetables (like carrots or parsnips), or a simple green salad with a sharp vinaigrette to cut through the richness.
Continue cooking it low and slow. Ensure there's enough liquid in the pan (add a bit more water or broth if needed) and keep it covered. Tough cuts like knuckles need time to break down. Check again after another 30-45 minutes of simmering.
Yes, you can marinate the knuckles overnight in the refrigerator, which will enhance the flavor. The cabbage can also be cooked a few hours ahead and reheated. However, for the best texture, it's recommended to bake the marinated knuckles just before serving.

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