Main · National
Krautfleisch
Braised pork with shredded cabbage, caraway, and a splash of vinegar.
Ingredients
- 700g pork shoulder, diced
- 1 white cabbage, shredded
- 2 onions, sliced
- 1 tsp caraway seeds
- 2 tbsp cider vinegar
- 200ml pork stock
Method
- Brown the pork in lard. Remove and set aside.
- Saute onions in the same pot until golden. Add cabbage and caraway, stir 5 minutes.
- Return the pork, add stock and vinegar. Cover and braise for 50 minutes.
- Adjust seasoning. Serve with boiled potatoes.