Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-braised pork with tangy cabbage — Germany.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g pork shoulder, in chunks
- 1 onion
- 2 garlic cloves
- 500 g sauerkraut, drained
- 1 tsp caraway seeds
- 2 bay leaves
- 300 ml stock
- 1 tbsp oil
- Wholegrain mustard, to serve
- Salt and black pepper
Method
- Heat the oil in a casserole and brown the pork chunks in batches. Remove.
- Cook the onion and garlic for 5 minutes, until soft.
- Add the drained sauerkraut, caraway seeds, bay leaves and stock.
- Return the pork, cover, and simmer very gently for 1 hour 30 minutes, until the pork is tender.
- Taste before seasoning — sauerkraut is already salty and tangy. Remove the bay leaves.
- Serve with wholegrain mustard on the side.
Swaps and tips
Sauerkraut is naturally fermented and very low in carbs. Caraway seeds add a classic central-European flavour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 8 g | 5 g | 30 g | 446 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
