Knusprige Schweinshaxe mit Geschmortem Kraut
Crispy Roasted Pork Knuckle with Braised Cabbage
Yes, with a tweak: omit potato dumplings (Knödel) or any other potato sides. About 10g net carbs per serving, on the higher side for German food, so watch the portion.
What it is
A whole, crispy-skinned roasted pork knuckle (Schweinshaxe), slow-cooked until meltingly tender on the inside with a perfectly crackling skin. Served with a side of savory braised white cabbage (Weißkraut).
Key ingredients
Pork knuckle, salt, pepper, caraway seeds, garlic, beer (minimal, mostly evaporates, or can be omitted), braised white cabbage (cooked with bacon, onion, vinegar).
How to make it keto
Crucially, omit potato dumplings (Knödel) or any other potato sides. Request braised cabbage (Weißkraut) or sauerkraut as the side, ensuring no added sugar. Inquire about gravy – request an unthickened pan jus if available.
Watch out for
Potato dumplings, gravy (flour, sugar), sometimes sugary braising liquids for the pork, or sweetened red cabbage (Rotkohl) often served with it.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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