Pork with stewed cabbage
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 974, total fat 62 G., saturated fats 21 G., proteins 72 G., carbohydrates 29 G., fiber 5 G., cholesterol 247 mg, sodium 1650 mg, sugar 18 G.
Calories 974, total fat 62 G., saturated fats 21 G., proteins 72 G., carbohydrates 29 G., fiber 5 G., cholesterol 247 mg, sodium 1650 mg, sugar 18 G.
"I got this recipe from my grandfather, Pep. When I was a kid, we ate pork with braised cabbage for New Year's, but now I make it all the time," says Michael Symon. The cabbage is braised in a cauldron with pork knuckle, loin, and chunks of Polish sausage, acquiring a delicious smoky flavor that's nicely offset by the tartness of the sauerkraut puree added to the pot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 white cabbage, diced
- 1 liter of natural non-alcoholic apple cider
- 1 can or bottle (0.33 l) of India Pale Ale (IPA)
- 1 tbsp red pepper flakes
- 1 tbsp. coriander seeds
- 1 cup sauerkraut puree
- 1 pork knuckle
- Half a smoked pork loin with ribs (about 1.5 kg)
- 900 g garlic or Polish sausage
- 1 bunch fresh parsley leaves, coarsely chopped or torn
- 1/4 cup hot mustard
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Cooking the dish according to the recipe:
- In a large Dutch oven, melt the butter over medium-high heat. Add the onion and cabbage, sprinkle with a generous pinch of salt, and cook until the vegetables begin to soften and break down, 10-12 minutes. Add the cider, beer, coriander, pureed sauerkraut, and pork knuckle. Bring to a simmer and simmer for 30 minutes to allow the flavors to meld.
- Add the pork and sausage to the pot and continue simmering for another 45 minutes, until all the meat is cooked through. After 45 minutes, transfer the shank, pork, and sausage to a cutting board. Slice the meat and return it to the pot. Add parsley and mustard, and season with salt and pepper to taste, if needed.
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