Germany is characterized by an extraordinary culture and very rich typical

foods. In each of its cities you will find places of interest to have fun.

Gastronomy
 The gastronomy of Germany stands out for its variety of dishes and the
combinations that arise in different cities and places, which are influenced by the
cultures of neighboring countries, such as French, Dutch, Scandinavian or Swiss.
cuisine.

The Schweinshaxe is a roasted ham hock (or “pork

knuckle”). It is especially popular dish in Bavaria as
Shweinshaxn. A variation of this dish is known in
parts of Germany as “Eisbein”, in which the ham
hock is pickled and usually slightly boiled. This a
traditional Bavarian recipe, although you will get it
all over Germany and in many Central European
Countries as well.

Ingredients:  For the salad of cabbage:

 For knuckles:  1 small cabbage.
 2 knuckles.  1 teaspoon of salt.
 1 onion.  1 teaspoon of sugar.
 1 bay leaf.  2 tablespoons of white vinegar.
 3 garlic cloves.  2 tablespoons of soft EVOO.
 Salt.  1 teaspoon of grated lemon peel.
 1 teaspoon of black pepper  ½ teaspoon caraway or fennel
 1 beer seeds.
 1 teaspoon whole caraway  ½ teaspoon of coriander powder.
or fennel seeds  Chopped parsley.
 1 teaspoon coriander seeds.  Salt.
Preparation:
1. Peel the onion and put in a pot with
water and the bay leaf. You also
incorporate peppercorns and
cumin.
2. You incorporate the knuckles (they
must be completely covered) and let
them boil, without the fire being
strong for at least 1 hour and 30
minutes.
3. You preheat the oven to 200 °C.
You put the grid of the oven in the
middle part and underneath you
place a source to collect the liquids.

4. Place the knuckles on the rack and let

them brown in the oven for at least
another hour. If you see that it browns
too much, you are going around the
knuckle so that it takes color
everywhere.
5. You are preparing the cabbage salad.
You clean and cut the cabbage into very
thin strips or grate it with a grater. Put in
a bowl, with sugar and salt and stir it a
little leaving it to rest for 10 to 15
minutes.
6. Mix the vinegar and the EVOO, with the
grated parsley, the lemon a cumin
grated.

7. You salt the cabbage and pour the

dressing, for about 10 to 15 minutes.
8. Remove the knuckles from the oven
and present on the plate with the
cabbage salad on the side.