Save It A hearty, aromatic stew featuring tender pork and vibrant red cabbage, gently simmered with warming spices for a comforting winter meal.
I first tried making this spiced red cabbage & pork stew for a snowy weekend dinner and it quickly became a cold-weather favorite around our table.
Ingredients
- Pork shoulder: 800 g, cut into 2.5 cm (1 inch) cubes
- Red cabbage: 1 medium (about 800 g), cored and thinly sliced
- Onion: 1 large, finely diced
- Carrots: 2 medium, peeled and sliced
- Apples: 2, peeled, cored, and diced
- Garlic: 2 cloves, minced
- Ground allspice: 2 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/2 tsp
- Bay leaves: 2
- Caraway seeds: 1 tsp
- Black pepper: 1/2 tsp, freshly ground
- Salt: 1 1/2 tsp (plus more to taste)
- Beef or vegetable stock: 400 ml
- Dry red wine: 150 ml
- Apple cider vinegar: 2 tbsp
- Vegetable oil: 2 tbsp
- Fresh parsley: Chopped, optional for garnish
Instructions
- Brown the pork:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches, turning to sear all sides. Transfer browned pork to a plate.
- Sauté vegetables:
- In the same pot, add the onion and carrots. Sauté until softened. Stir in the garlic and cook until fragrant.
- Add cabbage:
- Add the sliced red cabbage and cook, stirring, until slightly wilted.
- Combine and season:
- Return the pork to the pot. Add apples, allspice, cinnamon, cloves, bay leaves, caraway seeds, salt, and pepper. Stir well to combine.
- Add liquids:
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the stock and apple cider vinegar. Bring to a simmer.
- Simmer:
- Reduce heat to low. Cover and cook, stirring occasionally, until the pork is tender and the flavors meld.
- Thicken and finish:
- Remove the lid and simmer uncovered to thicken the stew slightly. Adjust seasoning with additional salt and pepper if needed. Discard bay leaves. Serve hot, garnished with chopped parsley if desired.
Save It This stew brings back memories of my grandmother serving hearty meals on chilly evenings, with everyone happily gathered around the warm kitchen table.
Required Tools
Large Dutch oven or heavy-bottomed pot, cutting board and sharp knife, wooden spoon, ladle
Allergen Information
Contains none of the major allergens. Always check commercial stock labels for hidden gluten or other allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 19 g, Carbohydrates 28 g, Protein 33 g
Save It Enjoy this comforting German stew with rustic bread or potatoes for a complete winter meal. It tastes even better the next day.
Recipe FAQs
- → Which pork cut works best for this stew?
Pork shoulder is ideal for its tenderness after slow simmering, but smoked sausage can add extra flavor.
- → Can I substitute red cabbage with other varieties?
Red cabbage is recommended for color and taste, but green cabbage can be used for a milder profile.
- → Is it possible to make this dish alcohol-free?
Absolutely. Replace dry red wine with additional stock to maintain depth of flavor without alcohol.
- → What is the best way to serve this stew?
Pair with boiled potatoes, rustic bread, or traditional spaetzle for a satisfying meal.
- → How should I adjust seasoning at the end?
Taste before serving, then add extra salt or pepper as desired for optimum flavor balance.
- → Which herbs work best as garnish?
Chopped fresh parsley adds bright flavor and visual appeal; try chives for a subtle twist.