Braised Pork And Cabbage Recipes

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BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD



Braised Pork Butt with Cabbage, Sausage and Mustard image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 12h15m

Yield 6 to 8 servings

Number Of Ingredients 15

One 3- to 4-pound boneless pork shoulder
Kosher salt and freshly ground black pepper
4 links (about 12 ounces) sweet Italian sausage
2 to 3 sprigs fresh rosemary
1 head green cabbage, sliced
1 Spanish onion, sliced
2 cups marble potatoes
2 cups white wine
1/2 cup Dijon mustard
1 tablespoon caraway seeds
4 to 6 cups chicken stock
White wine vinegar, such as Chardonnay vinegar, for seasoning
1 cup sour cream
1/4 cup prepared horseradish, drained
1/2 cup chopped fresh parsley

Steps:

  • Fit a wire rack in a sheet tray. 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 the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
  • If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
  • Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
  • For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
  • To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
  • Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.

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