Braised Cabbage with Pork

Cooking method

1. Step 1:

   

   How do you make braised cabbage with pork? You'll want firm winter cabbage. It's cooked with fatty cuts of meat or poultry — pork, goose, duck — so go for something on the fattier side. If you're using pork, I'd suggest a well-marbled belly or pork neck. Also get an onion, a medium carrot, meaty ripe tomatoes, and bay leaves ready.

2. Step 2:

   

   Rinse the pork well under cold running water and pat it dry with paper towels. Remove the skin if there is any — you won't need it here. Cut the meat into small pieces.

3. Step 3:

   

   It's best to braise this in a heavy-bottomed pot or Dutch oven. Pour in a little refined vegetable oil with a high smoke point and heat it up. Once the oil is shimmering, add the pieces of pork. Brown the meat on all sides over high heat, stirring constantly. Important: don't salt the meat yet, or it will release its juices and steam instead of searing, which makes it dry.

4. Step 4:

   

   Wash and dry the vegetables. Peel the carrot and onion. Peel the tomatoes if you like: dip them in boiling water for a few seconds, score a criss-cross in the skin with a sharp knife, and slip off the thin peel. Cut everything into small, even cubes. You can grate the carrot on the coarse side of a box grater if you prefer. Instead of tomatoes you can use 1 tablespoon of tomato paste.

5. Step 5:

   

   Pull off the wilted or darkened outer leaves of the cabbage. Cut the head in half, cut out and discard the core, and finely shred the cabbage with a sharp knife or a food processor.

6. Step 6:

   

   Add the onion and carrot to the pot with the meat. Sauté until the vegetables are soft, stirring so they don't scorch. At the end, season with salt and pepper to taste.

7. Step 7:

   

   Add the shredded cabbage.

8. Step 8:

   

   Stir everything together and simmer, covered, over low heat until the cabbage is tender (about 30 minutes). Cook the first 10 minutes uncovered, then put the lid on. If you cover it right away, the cabbage will steam instead of braise.

9. Step 9:

   

   Add the chopped tomatoes or tomato paste last. Cabbage gives off plenty of liquid as it braises, but if the pot looks too dry, add a splash of hot boiled water (1–2 tablespoons). Stir so the cabbage doesn't scorch. At the end, drop in a couple of bay leaves. Cook until the cabbage is as tender as you like it.

10. Step 10:

    

    Serve the braised cabbage and pork hot. Before serving, sprinkle with chopped parsley, scallions, or dill. Enjoy!