Krautfleisch (Cabbage and Pork Stew)
The Quirky Foodster Team
Ingredients
- Pork shoulder, cut into bite-sized cubes — 600 g (1.3 lb)
- White cabbage, shredded — 1 kg (2.2 lb)
- Large onion, diced — 1
- Sweet paprika powder — 2 tbsp
- Tomato paste — 2 tbsp
- Beef or pork stock — 500 ml (2 cups)
- Vegetable oil — 2 tbsp
- Caraway seeds — 1 tsp
- White wine vinegar — 1 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Flour, for thickening (optional) — 1 tbsp
Method
- Heat the oil in a large pot over medium-high heat and brown the pork cubes on all sides, about 8 minutes.
- Remove and set aside.
- In the same pot, sauté the onion until soft, about 5 minutes.
- Remove the pot from the heat briefly and stir in the paprika, coating the onions evenly (this prevents the paprika from burning).
- Return the pork to the pot, add the tomato paste, caraway seeds and stock, and stir to combine.
- Bring to a simmer, cover, and cook over low heat for 40 minutes.
- Add the shredded cabbage, salt and pepper, stir well, cover again, and cook for a further 25-30 minutes until the cabbage and pork are tender.
- Stir in the vinegar. If a thicker sauce is preferred, mix the flour with a little cold water and stir in, simmering for more minutes.
Introduction: Krautfleisch is a hearty braised cabbage and pork stew found in home kitchens throughout Austria, particularly during the cooler months when cabbage is at its best.
Cultural Background: Krautfleisch is a hearty braised cabbage and pork stew found in home kitchens throughout Austria, particularly during the cooler months when cabbage is at its best. It reflects the country’s tradition of slow-braised, one-pot lunches designed to stretch modest cuts of pork with garden vegetables.
Tips: Take the pot off the heat before adding paprika to preserve its colour and flavour. The stew tastes even better the next day once the flavours have settled.
Variations: Use smoked pork or sausage in place of fresh pork shoulder for a smokier flavour. Add diced potatoes for a more filling one-pot meal. Replace the pork with cubed seitan or extra mushrooms for a vegetarian version.
Vegetarian/Vegan: Replace pork with seitan or mushrooms and use vegetable stock for a vegetarian version.
Storage: Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot.
Nutrition: Approx. per serving: 410 kcal, 30g protein, 16g carbohydrate, 25g fat
FAQs:
Q: Can I use a different cut of pork?
A: Pork shoulder is ideal for braising, but pork belly or loin can also be used.
Q: Does this dish reheat well?
A: Yes, it develops deeper flavour after a day in the refrigerator, making it excellent for leftovers.
- Pork shoulder, cut into bite-sized cubes — 600 g (1.3 lb)
- White cabbage, shredded — 1 kg (2.2 lb)
- Large onion, diced — 1
- Sweet paprika powder — 2 tbsp
- Tomato paste — 2 tbsp
- Beef or pork stock — 500 ml (2 cups)
- Vegetable oil — 2 tbsp
- Caraway seeds — 1 tsp
- White wine vinegar — 1 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Flour, for thickening (optional) — 1 tbsp
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