German Braised Pork & Cabbage-Schweinefleisch Und Kohl Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot over medium-high heat. Season the pork with salt and pepper, then sear it on all sides until browned.
• STEP 2.Remove the pork from the pot and set aside. In the same pot, add the onions and garlic, and cook until softened.
• STEP 3.Add the pork back to the pot, along with the cabbage, caraway seeds, bay leaves, and chicken broth. Bring to a boil, then reduce the heat and simmer for 2-3 hours, until the pork is tender.
• STEP 4.Remove the pork from the pot and let it rest for a few minutes. Slice it into thick pieces and serve with the braised cabbage. Enjoy!

Cooking Tips

• For extra flavor, you can marinate the pork in a mixture of apple cider vinegar, mustard, and spices overnight before cooking.
• If you prefer a thicker sauce, you can remove the pork and cabbage from the pot and simmer the liquid until it reduces and thickens.
• Serve the German Braised Pork & Cabbage with boiled potatoes or crusty bread to soak up the delicious sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork and cabbage in a covered pot over low heat until warmed through.
• Serve the leftovers with a dollop of sour cream for added creaminess.