Two kinds of cabbage go into this pot: three cups of drained sauerkraut for tang and two cups of fresh green cabbage that melts into the gravy. There is no sausage.
The meat is a mix of pork shoulder and beef chuck, browned first and then braised gently with tomatoes, paprika and a diced tart apple until both are tender and the cabbage is thick and glossy.
Ingredient Notes
- Pork shoulder and beef chuck
- Twelve ounces of pork and eight of beef, both in 1-inch pieces. Both are braising cuts that turn tender with time.
- Drained sauerkraut
- Three cups. Squeeze out the brine before measuring.
- Tart apple
- One small apple, peeled and diced; it softens completely into the stew.
Sear, Bloom, Braise
SearMedium-high heat
Pork shoulder and beef chuck browned in batches and set aside.
Bloom30 seconds for the paprikas
Onion softened, then tomato paste with sweet and smoked paprika.
Load the pot
Sauerkraut, fresh cabbage, tomatoes, broth, apple, bay leaf and seasoning, with the meat returned.
BraiseAbout 1 hour 45 minutes
Covered at a very gentle simmer, stirred occasionally, until the meat is tender and the cabbage is thick and glossy.
How to Make It
Pork and beef browned in batches
Heat the neutral oil in a Dutch oven over medium-high heat. Brown the pork shoulder and beef chuck in batches, then move them to a plate.
Onion softened, tomato paste and paprikas stirred in
Turn the heat to medium and cook the onion until softened. Stir in the tomato paste, sweet paprika and smoked paprika for 30 seconds.
Sauerkraut, cabbage, tomatoes, broth and apple added
Add the sauerkraut, green cabbage, diced tomatoes, beef broth, apple, bay leaf, salt and black pepper, and return the browned meat to the pot.
Braised about 1 hour 45 minutes
Cover and simmer very gently for about 1 hour 45 minutes, stirring now and then, until both meats are tender and the cabbage mixture is thick and glossy.
Bay leaf out, parsley in
Remove the bay leaf and finish with chopped parsley.
Why This Recipe Works
- Browning the meat in batches builds a dark, savoury base before the cabbage goes in.
- Sauerkraut brings sourness while fresh cabbage adds sweetness and body.
- A diced tart apple softens into the braise and balances the sauerkraut's sharpness.
- Nearly two hours at a very gentle simmer turns both cuts tender without drying them out.
Success Tips
- Dry the meat well before browning so it colours instead of steaming.
- Keep the braise at the lowest bubble; a hard boil toughens the meat.
- Stir from the bottom every so often, as the thick cabbage can catch.
Frequently Asked Questions
Does this include sausage?
No. The meat is pork shoulder and beef chuck only.
Why both sauerkraut and fresh cabbage?
Sauerkraut gives the stew its tang, and fresh cabbage adds sweetness and body to the gravy.
How do I know the meat is done?
Both meats should be fork-tender after the long, gentle simmer, which takes them well past their minimum safe temperatures.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly. The stew thickens as it chills; loosen it with a little broth when reheating.
Serving Ideas
Serve in deep bowls with the tender meat and glossy cabbage together, finished with parsley.
