Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 18, 2010 04:33 PM

Braise with pork shoulder and savoy cabbage

Got pork shoulder cut into one inch cubes at WF today. I have savoy cabbage I'd like to use and a well stocked fridge and pantry. Ideas? Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. Saute some onions, then add the pork cubes and cabbage with some salt, fresh ground pepper, plenty of Hungarian paprika (no substitute for that), a little bit of caraway, and just enough liquid to cover. Braise it on low-ish heat (covered) until almost all of the liquid is gone. At the very end stir in a tablespoon or 2 of sour cream and've made Székely Káposzta.
    This is usualy made with saurkraut, but works well will fresh cabbage as well!

    2 Replies
    1. re: The Professor

      Agree with the above but I would also use garlic and either apple cider or applesauce, minus the caraway, sour cream optional. If not using it, I add a little cider vinegar at the end, for a sweet/sour profile.

      1. re: greygarious

        Sure. That would be great.
        But it wouldn't be Székely Káposzta, which is what I was describing. Garlic is definitely a good addition to it, and the caraway_ is_ optional (though it's classic in this dish). Sometimes, it's even made with a bit of tomato added.
        A spoonful of sour cream is a must for the dish, however. Especially when made with kraut, the addition of the sour cream is nothing short of amazing.

    2. My family Polish Kapusta.

      Meat- what you like. I usually use 5 porkchops(no Bone) or sometimes polish kabasa.

      1 Lg cabbage head-cut in 1" pieces wide. 1 bag of saurkrout. 2 small apples- cut in to chunks. 2 onions- sliced. Put in crock for 4-6 hrs. Finnish with Carraway seeds, salt and pepper to taste.

      1 Reply
      1. re: hardtail60

        Great ideas!!!super psyched! Using It tomorrow night now for a potluck!