“A Gsöchts”, as we say in Austria for Smoked Meat, always tastes good. “Geselchtes”, also known as “Selchfleisch”, is a type of cured and smoked pork which is usually smoked hot after salting and then heated before eating. It tastes particularly good when served with slightly sour-tasting cabbage and hearty dumplings.

Metainformationen

Ingredients

  • 750 g smoked and cured meat

For the dumplings:

  • 500 g flour (fine/smooth)
  • 1 tsp salt
  • 1 tbsp oil
  • 275 ml water (luke-warm)
  • 1 egg
  • 1 tbsp vinegar
  • a little butter
  • a little semolina

For the cabbage salad:

  • 1 white cabbage (finely chopped)
  • caraway (according to taste, finely chopped)
  • salt
  • sugar (according to taste)
  • a dash of vinegar
  • 100 g bacon (diced)

Directions for Smoked Meat

  1. Place the meat in boiling water and cook for approx. 40 minutes.
  2. Meanwhile, to make the dumplings, sieve the flour onto a worktop and make a small hollow in the middle. Add the remaining ingredients and knead until you have a soft dough. Leave to rest for a while.
  3. Roll out the dough, brush with oil again and place a little semolina and butter in the centre of the dough. Knead and shape into dumplings. Place the dumplings in boiling salted water and leave to simmer for 5-8 minutes.
  4. For the cabbage salad, shred the cabbage. Finely chop the caraway and bring to the boil with the salt, sugar and vinegar. Pour this over the cabbage and stew.
  5. Dice bacon, fry and mix with the cabbage.

TIP

Steam the cabbage according to personal – the longer you let it cook, the softer it will become. However, don’t let it cook for too long unattended without stirring.

JUST ONE MORE THING

If you are a cabbage-lover try also our creamy Cabbage Pasta or Cabbage Strudel.

It’s quick and easy to make and only requires cheap ingredients - Austrian Cabbage pasta.
It’s quick and easy to make and only requires cheap ingredients – Austrian Cabbage Pasta. Our classic “Krautfleckerl” version is quite impressive.
Cabbage strudel with crispy outer an exquisite filling is the classic amongst Austria’s savoury strudels.
The secret lies in its filling! Cabbage Strudel with crispy outer an exquisite filling is the classic amongst Austria’s savoury strudels.

HISTORY BOX

In the 18th century cured and smoked pork was a popular and established speciality in Viennese cuisine. Even in those days, it was recommended that meat be cured and smoked as it could then be kept for longer. “Kaiserfleisch” (“Emperor’s meat”) was already a common term for Smoked Meat during the time of Maria Theresa, the sovereign of Austria. In summer 1765, Maria Theresa travelled from Vienna to Innsbruck to celebrate the wedding of her son, Archduke Leopold II. On the journey there, she stopped in Leoben in Steiermark where the royal town was assigned with the procurement of various foods including also 8 pounds of Kaiserfleisch.