Tender pork, spiced cabbage, apples, and wine create a cozy, aromatic German-style meal for cold evenings.
# What You'll Need:
→ Meats
01 - 1 3/4 pounds pork shoulder, cut into 1 inch cubes
→ Vegetables
02 - 1 medium red cabbage (about 1 3/4 pounds), cored and thinly sliced
03 - 1 large onion, finely diced
04 - 2 medium carrots, peeled and sliced
05 - 2 apples, peeled, cored, and diced
06 - 2 cloves garlic, minced
→ Spices & Seasonings
07 - 2 teaspoons ground allspice
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 2 bay leaves
11 - 1 teaspoon caraway seeds
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 1/2 teaspoons salt, plus more to taste
→ Liquids
14 - 1 2/3 cups beef or vegetable stock
15 - 2/3 cup dry red wine
16 - 2 tablespoons apple cider vinegar
→ Oils & Fats
17 - 2 tablespoons vegetable oil
→ Optional Garnish
18 - Fresh parsley, chopped
# Directions:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown pork shoulder cubes in batches, turning until seared on all sides, about 5 to 6 minutes per batch. Transfer the browned meat to a plate.
02 - In the same pot, add diced onion and sliced carrots. Sauté for approximately 4 minutes until softened. Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add sliced red cabbage to the pot. Cook, stirring frequently, for 5 minutes until starting to wilt.
04 - Return pork to the pot. Add diced apples, ground allspice, cinnamon, cloves, bay leaves, caraway seeds, salt, and black pepper. Stir thoroughly to mix.
05 - Pour in red wine and scrape any browned bits from the pot bottom. Add stock and apple cider vinegar. Bring mixture to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 1 hour 15 minutes, stirring occasionally, until pork is tender and flavors are blended.
07 - Remove lid and simmer uncovered for an additional 10 to 15 minutes to allow the stew to thicken. Adjust seasoning with additional salt and pepper if necessary.
08 - Discard bay leaves. Ladle the stew into bowls and garnish with chopped parsley if desired. Serve hot.
