Recipe for 4 people

• 8 pork cheeks (to be ordered in advance at the butcher)
• 80g red onion
• 2EL OIL
• 3 cloves of garlic
• 1/2 l beef broth or water
• 1 tsp granulated sugar
• salt, pepper
• 0,3 l beer from Schloss Eggenberg brewery (possibly mix Hopfenkönig and Dunkles Bier)
• 20g cold butter

• 120g spot
• 600g white cabbage
• 1 small onion
• 2 tablespoons clarified butter or oil
• 80g pancetta
• 1 tsp granulated sugar
• salt, pepper, ground caraway seeds

Preheat the oven to 160 degrees. Peel and coarsely dice the onion. Clean the cheeks and remove the tendons from the outside. Salt, pepper and fry in a little oil on both sides. Put the cheeks in a pot.

In the drippings, briefly sauté the onion, pour in the beef broth, add the pressed garlic and pour into the meat. Stew in the oven until soft. Approx. 1-1.5 hours, depending on the size of the cheeks. When piercing with a thin meat fork, no resistance should be felt.

Remove the roast from the pot and keep warm. Boil down the gravy, sprinkle with granulated sugar and stir. Caramelize briefly and deglaze with beer, add any meat juices that may have escaped, boil thoroughly. Mix in cold butter to bind and season with salt and pepper if necessary.

Boil the patties in plenty of salted water. Strain. Cut the cabbage into small squares of about 1 cm (Fleckerl). Peel onion, cut bacon and onion into fine cubes. Sauté in oil until light brown, sprinkle with sugar and fry briefly. Add the chopped cabbage, salt, carry out, put the lid on and steam at low heat until al dente. Stir several times during this process.

Add Fleckerl and mix thoroughly.