Braising is a cooking technique that involves browning meat and then simmering it slowly in liquid until it is tender and flavorful. This method is perfect for tougher cuts of meat, like pork shoulder, and hearty vegetables, like cabbage.
Ingredients:
1 pork shoulder, cut into chunks
1 head of cabbage, shredded
1 onion, diced
4 cloves of garlic, minced
1 cup chicken or vegetable broth
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon caraway seeds
Salt and pepper to taste
Olive oil for cooking
Step 1: Brown the pork
In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the pork chunks with salt and pepper, then brown them on all sides until they are golden and crispy. Remove the pork from the pot and set aside.
Step 2: Sauté the vegetables
In the same pot, add the diced onion and minced garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes. Add the shredded cabbage and caraway seeds, and continue to cook until the cabbage has wilted slightly.
Step 3: Add the liquid
Return the pork to the pot, then pour in the chicken or vegetable broth and apple cider vinegar. Add the brown sugar and stir to combine. Bring the mixture to a simmer, then cover and reduce the heat to low. Let the cabbage and pork braise for 1-2 hours, until the pork is tender and the cabbage is soft.
Step 4: Serve and enjoy
Once the pork and cabbage are cooked through, taste for seasoning and adjust as needed. Serve the braised cabbage and pork hot, with crusty bread or mashed potatoes on the side. Enjoy the savory and succulent flavors of this hearty dish!