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Pork and red cabbage casserole-what goes better with.......

  • r

red potatoes or noodles? Thanks!

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  1. Tell us more about the casserole!

    4 Replies
    1. re: katecm

      You start out with about a pound of pork butt. Cut into 1 1/2 inch pieces. Dredge in flour and brown in a dutch oven for about 10 min. Turn out into a bowl. Then you take one med. onion, sliced, one med. carrot,slice and three cloves of garlic, minced and saute in dutch oven oven about 5 min. Add one large apple(I use granny smith) cored, pared and sliced thin and 1/2 of small red cabbagem, cored and sliced courseley. Cook about 15 min. or just until cabbage is wilted. Stir in 3 T. red wine vinegar, 1/2c. chicken broth, 2 bay leaves, 7 allspice berries, 6 black peppercorns and 1/4 t. dried sage and the reserved pork. Cover and bake at 350 for about an hour or as long as it takes to get that pork really tender.

      So what do you think? Noodles or potatoes? I'm wondering if I could even cook the potatoes in the casserole. Hmmm.

      1. re: Rheta

        I'd either do potatoes in the casserole, served with some nice bread (pumpernickel or rye maybe) or casserole served on a bed of noodles to soak up the juices. Maybe even spaetzle!

        1. re: Rheta

          Thank you for this! I made it tonight as I had some pork in the freezer that had to be used. I made steamed potatoes and applesauce as well. Simply delicious!

      2. Steamed redskin potatoes by a mile. You COULD cook them in the casserole but they will have no flavor of their own if you do. I much prefer the flavor and texture difference. Though I like noodles and spaetzle with braised meats in general, for some reason not with pork. Don't forget some applesauce on the side!

        1 Reply
        1. re: greygarious

          Thanks for your replies kate and grey! I guess I'll go with the potatoes, steamed. I hadn't even thought about applesauce. Applesauce goes so well with pork! Thanks again chowies!

        2. I prefer a plain baked sweet potato with this sort of dish.

          1. Don't cook the spuds in there unless you want purplish ones, the color will transfer. This is a nice-sounding dish!

            5 Replies
            1. re: buttertart

              This dish did turn out very well. We had very clean plates! I was so happy that I had some apples to make a quick applesauce as suggested by greygarious> I think that really added to the dish. I also served it with steamed red skinned potatoes. Will definitely make this dish again! It would also be great with a baked sweet potato. Thanks everyone for your suggestions! I knew I could count on chowhounders!

              1. re: Rheta

                Another, very German accompaniment, would be potato dumplings. These aren't the easiest thing to do from scratch (Panni mix is simpler if you can find it, though it's a bit pricey). However, these taste precisely the same as (Italian origin) potato gnocchi, which is what I now use with hearty German braised meats. I buy the frozen ones, which just require a simple boil. There's a fair amount of crossover between northern Italian and southern Germanic regional dishes.

                1. re: greygarious

                  That is a fantastic tip greygarious, I never would have thought of it! You could dress them with buttered toasted breadcrumbs. Must do!

              2. re: buttertart

                And buttertart, purple spuds wouldn't be right!

                1. re: Rheta

                  No ma'am. Where did the recipe come from?