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Braised Pork Roast with Sausage & Cabbage

Braised Pork Roast with Sausage & Cabbage

Braised Pork Roast with Sausage & Cabbage is so easy, so simple that it’s hard to believe this one pot meal is as good as it is!

Scale

Ingredients

Instructions

Optional, fit a wire rack in a sheet tray with sides. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.

Heat a large Dutch oven over medium-high heat. Add a little oil to the pan, then the sausage and brown the links on both sides, about 5 minutes per side, until well browned. Remove the sausage to a large plate. If needed, pat the pork shoulder with paper towels to dry. Add to the Dutch oven, using oil as needed and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to the plate with the sausage.

Add the cabbage and onions to the Dutch oven and sprinkle with a little salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the wine, mustard and caraway seeds and cook until the wine has almost evaporated 6 to 8 minutes. Return the pork to the Dutch oven, arrange potatoes and sausages around it and add enough stock to bring the liquid level to about halfway up the roast.

Bring to a simmer and then cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours, checking liquid level now and then (about halfway through the cooking and then about a half an hour before you expect it to be done) to make sure it isn’t in danger of drying out. May be brought to a simmer, covered and placed in a 325-degree oven for about four hours or so instead of cooking on the stove.

Remove the pork and sausages and potatoes to a large serving dish then remove cabbage with a slotted spoon and add to the platter. Shred the pork using two forks. Add a touch, to taste of the white wine vinegar to the sauce, add salt and pepper if needed. Pour the sauce over the top and garnish with fresh parsley. Serve with creamy horseradish sauce alongside.

For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce the sauce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes.

Note: If you’d like, add a little dried rosemary or thyme along with the caraway, rosemary if you use an Italian sausage, maybe 1/2 a teaspoon, thyme for others, maybe a teaspoon.

Keywords: Bargain Meal of the Week, Alcohol, Cabbage, Chicken Stock, German, Pork, Pork Shoulder Recipe, Potatoes, Sausage, smoked sausage, Vinegar, Wine, German,

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