German Braised Pork & Cabbage - Schweinefleisch und Kohl
A German-inspired pork and cabbage dish offers a less salty alternative to traditional Eisbein mit Sauerkraut.
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Instructions
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In a Dutch oven, heat 1 tablespoon oil and 1 tablespoon butter, then sauté diced onion until translucent.
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Add thinly sliced cabbage and stir to coat; place a cheesecloth bundle containing 1 bay leaf, 3 juniper berries, 3 whole cloves, and 10 peppercorns on top.
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Stir in 1 teaspoon salt, 1 tablespoon cider vinegar, and 2 cups dry white wine, then bring to a boil.
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Lay the pork on the cabbage, cover, and reduce heat to simmer for three hours, or until the meat is tender.
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Remove the pork to a platter and keep warm.
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Finish the cabbage by either thickening the liquid with a 1-2 tablespoon flour slurry, or by stirring in a few tablespoons of sour cream (do not boil after adding sour cream).
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Season to taste with salt, pepper, mustard, and sugar.
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Serve the pork and cabbage with potatoes and mashed fresh peas.