While cooking Roasted sides with red cabbage, there is always a spoon that is mysteriously tasted again and again. The acidity of the cabbage honorably tries to offset the side dish. Don't make your job harder with three extra slices — or at least don't tell anyone. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Rub the side with spices and garlic, then let it rest for at least an hour. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Cover and bake with a little water at 160 °C for 1.5–2 hours until soft. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Steam the cabbage with caramelized sugar, onions, apples and vinegar. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Fry the side without a lid at a higher temperature until it is shiny and crispy. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Cut the flank between the bones and let it rest for five minutes; the juice should remain in the meat, not leave it on the board.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.