Braised Pork & Cabbage

A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.

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This is one of those recipe where science (or some sort of Slavic magic) happens and ordinary, rustic ingredients get transformed into something truly special (seriously, I'm obsessed with this recipe right now).

The pork pieces become as soft as butter and the cabbage takes on a faint whisper of a sauerkraut vibe and it all happens because of the tomatoes.

The acid in the tomatoes tenderizes the pork pieces and breaks down the connective tissue and fatty bits so what’s left are tender, tasty bite-sized chunks of perfectly seasoned meat.

The tomatoes and dill brighten up the cabbage ever so slightly where you’re reminded of sauerkraut for just a second. Then your tongue relaxes because it’s not actually getting hit with that punch of vinegar brine and realizes the tomatoes brought just enough acidity to the party to balance the richness of the bacon grease (or butter) used to cook the cabbage.

You may look at the recipe and think, Surely I don’t need to cook this on the stove AND in the oven. 

But… yeah, you do.

I’ve tried to figure out a way to eliminate one or the other but each cooking process serves a separate purpose.

Cooking everything on the stove renders the liquid from the cabbage and starts the cooking process for everything, then baking it all uncovered in the oven reduces the liquid while verrrrry slowly finishing the meat (hence the butter-soft texture).

The natural sugars from the tomatoes caramelize the cabbage and pork while the rendered drippings create crispy bits and edges.

INGREDIENTS FOR BRAISED PORK & CABBAGE

• Pork – something marbled like shoulder roast, butt or country-style ribs 
• Onion – a big one, sliced
• Cabbage – shredded or sliced very thinly
• Crushed tomatoes – one can will do it
• Bacon drippings – or butter if you were bad and didn’t save your bacon grease
• Salt & pepper – obviously
• Herbs – dried thyme and fresh dill (you can sub dried dill if needed)

HOW TO COOK BRAISED PORK & CABBAGE

1. Cut pork into chunks, season with S&P then brown in a large skillet. Remove from pan.
2. Sauté onions in pan drippings.
3. Shred cabbage then add to onions with salt and bacon grease (or butter).
4. Add tomatoes, a little water and seasonings, cover then simmer about 20 minutes.
5. Finish in the oven, baking uncovered about an hour.

I typically serve this with simple buttered noodles or boiled potatoes and hunks of good crusty bread (and a thick, dark beer like a stout or porter).

I’ve often thought about adding some uncooked rice to this recipe then let it cook in all the pot likker but I’ve never tried it. If you do, please comment and let me know how it goes! I’d probably use about a cup, adding it to a 13x9 baking dish then pouring the skillet contents over the rice.

A FEW NOTES ABOUT COOKING BRAISED PORK & CABBAGE

1. Use a fatty cut of pork like a shoulder roast, butt or even country-style ribs (provided they’re not too lean). Lean meat will become dry and overcook when cooked this long.
2. You will need a 14-inch skillet (or wider) for the recipe to cook correctly in the oven, otherwise transfer everything to a 13x9 baking dish before baking.
3. Substitute 2 teaspoons dried dill for fresh if necessary.
4. Caraway seeds are a great addition to this recipe! Use about 2 teaspoons if desired.
5. Don't drain the tomatoes (you actually can't because crushed tomatoes are pretty-much sauce but I know someone will ask).

Recipe for Braised Pork & Cabbage

Braised Pork & Cabbage

Yield: 6-8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 1 H & 45 MTotal time: 1 H & 50 M

A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.

Ingredients

• 2.5 lbs pork (see notes)
• 2 tablespoons olive oil
• Salt & pepper
• 1 large onion, sliced
• 1 medium head of cabbage
• 1/4 cup bacon grease or butter
• 2 teaspoons salt
• 1 15-oz can crushed tomatoes
• 1 cup water
• 3 tablespoons chopped fresh dill
• 1 teaspoon pepper
• 1/2 teaspoon dried thyme

Instructions

1. Cut pork into small chunks (about 1.5 inches in size), trimming off any excess fat. Season with salt and pepper to taste. 2.5 lbs pork, salt & pepper to taste
2. Heat olive oil in a large oven-safe skillet or dutch oven (see notes) over medium-high heat until shimmering then, working in two batches, brown pork on all sides. Using a slotted spoon, remove pork and set aside. 2 Tbsp olive oil
3. Sauté onions in pan drippings over medium heat for 5 minutes. 1 large onion, sliced
4. While onions are cooking, cut the cabbage in half then remove the core. Chop each half of the cabbage into very thin slices (as thin as you can cut it - like you're shredding it). 1 medium head cabbage
5. Add bacon grease or butter to the onions then add cabbage and salt. Sauté cabbage about 15 minutes or until the volume is reduced by about half (the cabbage will cook down as it releases water). 1/4 cup bacon grease, 2 tsp salt
6. Add crushed tomatoes, water, dill, pepper, thyme, and pork pieces to cabbage then stir well. 15-oz can tomatoes, 1 cup water, 3 Tbsp dill, 1 tsp pepper, 1/2 tsp thyme
7. Reduce heat to low, cover, then simmer for 20 minutes. Preheat oven to 350 degrees while everything cooks on the stove.
8. At this point, the liquid should almost cover the cabbage and pork. If not, add a little water until the liquid covers at least 3/4 of the ingredients but don’t submerge everything – we want the tops of the pork pieces showing.
9. Place skillet in oven (or transfer everything to a 13x9 baking dish then place in oven) then cook, uncovered, for 1 hour or until most of the liquid is cooked out and the cabbage and pork are browned and lovely.

Notes

• Use a fatty cut of pork like a shoulder roast, butt or even country-style ribs (provided they’re not too lean). Lean meat will become dry and overcook when cooked this long.
• You will need a 14-inch skillet (or wider) for the recipe to cook correctly in the oven, otherwise transfer everything to a 13x9 baking dish before baking.
• Substitute 2 teaspoons dried dill for fresh if necessary.
• Caraway seeds are a great addition to this recipe! Use about 2 teaspoons if desired.

https://www.southyourmouth.com/2023/01/braised-pork-cabbage.html

Images and text © South Your Mouth LLC 2023

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