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December 3, 2020

Eisbein with spicy Cabbage and Beetroot Chutney

Posted on July 10, 2013 by in pork

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Eisbein takes me all the way back to Namibia and more specifically The Minen Hotel in Tsumeb where I first experienced this traditional German delicatessen. The hotel  quite frankly was shocking in today’s hotel standards, yet I remember it for two specific reasons.

Eisbein so big that it hangs off the side of your plate, is a sight I will never forget. As the waiter approached our table with, what seemed to me as the whole hog in her hand, I remember silently praying: “Please God, let her not put that thing in front of me!” Of course she plonked it down in front of me, I ordered it, but no one in the restaurant even bat an eyelid, it was clearly the norm. That was the first time I ate eisbein and I loved it. It looked far bigger than it really was, because a huge part of the eisbein is in fact a bone.


My other vivid memory of that specific trip through the most beautiful Namibia, is that where ever we ordered a Coke in a restaurant, it was always served in a huge beer mug with lots of ice. Now, if you have ever been to Namibia you will know that after traveling a  few hundred kilometers with temperatures in the forties, a big Coke like that, was like heaven! Until this day, I have never had another Coke as big or as cold as those and sadly it was only a few weeks back that I tried my hand at making eisbein! Keep in mind, I only had a memory of taste and textures….no recipe!

What I did not like about my eisbein-eating experience, was that sauerkraut! I tried, but nope, it did not work for me. I totally get the idea or eating something sour and crunchy with the fatty eisbein, but heck no, sauerkraut it is not! Not for me at least! So I decided to make my own chutney with red cabbage, beetroot and cranberries! It worked and judging by the empty jar, clearly I am not the only one who liked it!


Eisbein with Cabbage,Beetroot and Cranberry Chutney

serves  8


4 1 kg eisbeins

a big pot of water

30 ml dry coriander seeds

salt and pepper

30 ml olive oil

30 ml honey ( optional )

Cabbage, beetroot and cranberry chutney


Place the eisbeins  in the pot of water in the bags that they come in. Make sure that the meat is covered with water. Bring to the boil and as soon as the water boils, turn the heat down to a very low simmer. Cook the eisbeins for 4-5 hours and then turn the heat off. Leave the meat, in their bags, in the water to cool completely. This is best done the day before.

When you are ready to roast the eisbeins, preheat oven to 180 C. Remove the meat from their bags and place in a roasting tray. Brush with the olive oil and sprinkle the coriander, salt and pepper over the meat. Place in the oven and roast until the skin is crispy and sticky, this takes about 1 – 1½ hours. serve with the Cabbage, beetroot and cranberry chutney and buttery mash!

Cabbage, Beetroot and cranberry chutney
makes about 500 ml


2 big raw beets – peeled and grated
1 small red cabbage – sliced finely
100 ml cranberries
1oo ml sugar
red wine vinegar – about 45 ml (adjust to taste)
1-2 red chilies – keep whole(it gives a subtle heat)
1 star anise
3 cloves
1 all spice


Place all the ingredients in a stainless steel pot and bring it to the boil. Let it simmer on very low heat until the chutney(relish) has a thick chunky consistency!! About 1 hour. Spoon into sterilized jars or keep in the fridge for about 1 week(if it lasts that long).

Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, sharing this easy recipe with you! Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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5 Responses to “Eisbein with spicy Cabbage and Beetroot Chutney”

  1. Ria 15 July 2013 at 7:34 pm #

    Please,how much all spice is “1 all spice”, 1 ml?

    • nerinatimm 15 July 2013 at 10:03 pm #

      One whole all spice berry!

  2. Betsie 25 July 2013 at 7:55 pm #

    I made this tonight, and it was lekker lekker lekker! I added 2 extra beetroot, and the whole packet of cranberries, just because it was there! Had to add a little extra vinegar, I suppose because the cranberries are quite sweet. It turned out very nice. I will definately make it again. Thanks for the recipe!

  3. Paola Gonzalez 11 February 2016 at 11:41 pm #

    Hello! I found your recipe and looks fantastic! What you thing about to cook the meat in the pressure cooker and then oven? Thanks to share your recipes. Paola

    • nerinatimm 18 February 2016 at 4:12 pm #

      It will work brilliantly…… thank you for popping in!!

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