Best 9 Braised Pork And Cabbage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Braised pork and cabbage, a classic comfort food dish, is a symphony of flavors and textures that warms the soul. The tender, melt-in-your-mouth pork belly harmonizes perfectly with the slightly sweet and tangy cabbage, creating a delectable experience that transcends the boundaries of culinary expectations. Whether you prefer the simplicity of a one-pot dish or the complexity of a slow-cooked masterpiece, this article will guide you through a culinary journey to discover the best recipe for braised pork and cabbage, tailored to your taste buds and cooking preferences.

Here are our top 9 tried and tested recipes!

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.

BRAISED PORK AND CABBAGE



Braised Pork and Cabbage image

For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons olive oil
4 well-trimmed bone-in rib pork chops, 8 ounces each
Coarse salt and freshly ground pepper
1 large onion, finely chopped
1 package (1 pound) coleslaw mix
1 clove garlic, minced
3/4 cup cider vinegar
1 teaspoon caraway seeds, optional
3/4 pound small red potatoes, sliced 1/4 inch thick

Steps:

  • In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
  • Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
  • Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
  • Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

Nutrition Facts : Calories 471 g, Fat 21 g, Fiber 3 g, Protein 39 g

BRAISED PORK WITH CABBAGE AND APPLES



Braised Pork with Cabbage and Apples image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 14

2 1/2 pounds boneless pork loin, tied
Coarse salt and freshly ground pepper
2 to 3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
4 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon caraway seeds
2 tablespoons all-purpose flour
1/2 cup apple-cider vinegar, plus more for sauce (optional)
1 1/2 cups apple cider
1 cup low-sodium chicken broth
1/2 head red cabbage (about 1 1/2 pounds), cut through core into 1 1/2-inch-thick wedges
2 small bulbs fennel (about 1 pound total), trimmed and cut through core into 1 1/2-inch-thick wedges
3 small red apples, such as Empire (about 1 pound total), cored and cut into 1-inch-thick wedges
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
  • Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
  • Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
  • Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.

PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE



Pork Roast with Roasted Apples and Braised Red Cabbage image

This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

Nonstick vegetable cooking spray
1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
Coarse salt and freshly ground black pepper
1 white onion
1 tablespoon fresh thyme leaves
Extra-virgin olive oil
3 baking apples, such as Gala or Jonagold, halved horizontally
3 teaspoon unsalted butter
Easy Braised Red Cabbage

Steps:

  • Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
  • Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
  • Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
  • Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.

PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES



PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES image

Categories     Pork     Braise

Yield 4 servings

Number Of Ingredients 22

Mustard-Thyme butter:
4 TBSPs unsalted butter, room temperature
2 TBSPs Dijon mustard
2 tsps fresh thyme leaves
1/8 tsp freshly ground black pepper
2 tsps lemon juice
Pork and Cabbage
4 rib cut pork chops, 1 inch thick
1 TBSP olive oil
1/2 tsp salt
Freshly ground black pepper to taste
1/4 cup finely diced onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 small head red cabbage, quartered, cored and sliced 1/4 inch thick
2 medium cooking apples, peeled, cored and diced
1 clove garlic unpeeled
6 sprigs fresh thyme or 1/4 tsp dried
1 small bay leaf
1/2 cup dry white wine
1/2 cup chicken broth
2 TSBP balsamic vinegar

Steps:

  • To prepare the mustard-thyme butter: Whisk together the butter, mustard, thyme, pepper and lemon juice until blended. Refrigerate. To prepare the pork and cabbage: Trim excess fat from outside edge of the chops, leaving about 1/8 inch. Heat olive oil in a heavy skillet over medium heat and brown chops well on both sides. Remove and season with some of the salt and pepper. Saute onion, carrot and celery in the pork drippings for 5 minutes. Add cabbage, apples, garlic, thyme and bay leaf. Saute for another 5 minutes or until the cabbage has wilted slightly. Season with the remaining salt and pepper; add wine, broth and vinegar. Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes, turning and basting once or twice, until chops are tender and cooked through. Arrange cabbage on hot serving plates, removing the garlic clove. Place a pork chop on each plate and top with the mustard-thyme butter. Note: The mustard butter can be omitted from this recipe if desired. The braised cabbage will provide plenty of moisture for the pork chops.

CRISPY PORK BELLY WITH BRAISED RED CABBAGE AND SUGAR BROWNED POTATOES



Crispy Pork Belly with Braised Red Cabbage and Sugar Browned Potatoes image

Christmas is steeped in tradition. Special foods! Gifts! Songs! You may want to add this Nordic tradition to your festivities: Pork belly baked with the skin on, which becomes astonishingly crispy. Two simple but strategic accompaniments: braised red cabbage and sugar browned potatoes. The acid from the vinegar and sweetness from the lingonberry jam in the braised red cabbage cuts through the rich pork. The sugar browned potatoes are both creamy and sweet, a perfect contrast to the crisp and salty pork.

Provided by Food Network Kitchen

Time 12h

Yield 6 servings

Number Of Ingredients 14

4 pounds boneless skin-on pork belly
2 tablespoons kosher salt
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
6 cups thinly sliced red cabbage
1/3 cup white wine vinegar
1/4 cup lingonberry jam
1 teaspoon sugar
1 teaspoon kosher salt
2 pounds small potatoes
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Flaky sea salt, for serving

Steps:

  • For the pork belly: Pat the skin of the pork belly completely dry. Using a sharp knife, cut parallel lines across the skin and fat, about a 1/2 inch apart, making sure not to cut down into the meat.
  • Mix the salt, baking powder and pepper in a small bowl. Rub the pork all over with the salt mixture, making sure to get it into the grooves on the skin. Place the pork skin-side up on a rack in a roasting pan. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours (see Cook's Note).
  • About an hour before cooking the pork, allow it to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Pour 4 cups of water into the roasting pan with the pork (this will prevent the drippings from burning). Cook until the meat is tender but not falling apart, about 3 hours.
  • For the cabbage: Meanwhile, add the cabbage, vinegar, jam, sugar and salt to a large high-sided skillet and mix to combine. Cover, place over medium heat and cook, stirring occasionally to make sure the cabbage is not browning, until softened and no longer crisp, about 20 minutes. The cabbage will release some moisture, but if it starts to stick to the bottom of the skillet or seems dry, add water 1 tablespoon at a time to moisten. Keep warm.
  • For the potatoes: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat. Cook until the potatoes are tender but not too soft, about 15 minutes. Drain into a colander and set aside for about 10 minutes. When the potatoes are cool enough to handle, peel them with your hands or a paring knife.
  • Meanwhile, add the sugar to a large skillet and set over medium heat. Cook, without stirring, until the sugar is completely melted, about 3 minutes. When the edges start to turn brown, after about another 3 minutes, add the butter and kosher salt. Using a rubber spatula, stir carefully to combine. Continue to cook until the mixture is amber, about 5 minutes. Add the potatoes and cook, stirring gently to coat them with the browned sugar, until heated through, about 4 minutes. (Don't worry if the sugar hardens when you first add the potatoes; it will melt again.) Sprinkle with flaky sea salt before serving.
  • After the pork belly has cooked for 3 hours, increase the oven temperature to 475 degrees F and continue to cook until the skin is crisp and brown, about 20 minutes more. Let rest for 15 minutes before slicing. Serve with the cabbage and potatoes.

SWEET AND SOUR BRAISED PORK STUFFED NAPA CABBAGE ROLLS



Sweet and Sour Braised Pork Stuffed Napa Cabbage Rolls image

So, as much as we love Irish food (did we mention our obsession with Irish Soda bread?), we challenged Chef Ivan Flowers to deliciously incorporate our Maui Maid Teriyaki Marinade into some traditional Irish flavors. Well, he knocked it out of the park. If you use our All Natural Teriyaki Marinade, this recipe is gluten free!

Provided by MauiMaidTeri

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 head napa cabbage
1 lb fresh ground pork
1 (12 ounce) can whole san marzano tomatoes
1 small sweet onion, finely chopped
2 tablespoons pureed garlic
1/4 cup white vinegar
1/4 cup sugar
2 cups Chardonnay wine
2 cups cooked white rice
1/4 cup all natural maui maid teriyaki marinade
2 tablespoons olive oil
2 tablespoons mascarpone cheese
2 lemons, juice of
2 tablespoons sweet chili sauce
2 teaspoons chopped fresh tarragon

Steps:

  • Place cabbage in salted boiling water for 8 minutes with lemon juice.
  • Remove cool and separate into individual leafs. Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
  • Heat a large sauté pan with olive oil over medium heat.
  • Place onions in pan and sweat for 7 minutes.
  • Add pork and sauté for another 10 minutes making sure to break up pork with a spoon as you sauté.
  • Add garlic puree and cook till garlic is caramelized.
  • Now add Teriyaki sauce and reduce till mixture has reduced.
  • Drain off excess liquid and cool mixture at room temperature.
  • Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well.
  • Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
  • The Sauce.
  • Pulse tomatoes with the liquid in a blender for 20 seconds.
  • Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3.
  • Place cabbage rolls in a baking dish and cover with liquid by two thirds.
  • Cover with aluminum foil and place in a 350F degree oven for 25 minutes.
  • Serve in a bowl and drizzle sauce over cabbage.

PORK SAUSAGE WITH BRAISED PURPLE CABBAGE AND APPLE CHUTNEY



Pork Sausage with Braised Purple Cabbage and Apple Chutney image

Yield Makes 4 servings

Number Of Ingredients 32

For the pork sausage:
3/4 pound pork butt, cut into cubes
4 ounces bacon
4 ounces fatback
1 1/2 tablespoons packed dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 dashes Worcestershire sauce
All-natural hog casing, soaked in water 30 minutes and then flushed with water
1 to 2 tablespoons olive oil
1 tablespoon butter
For the purple cabbage:
1/4 cup olive oil
1 medium red onion, diced
3 cloves garlic, minced
1 head purple cabbage, shredded
3/4 cup cider vinegar
2 cups chicken stock or low-sodium chicken broth
Salt and freshly ground black pepper
For the apple chutney:
2 medium Granny Smith apples, cored and diced
1 medium red onion, diced
1/2 cup packed dark brown sugar
1/2 cup cider vinegar
1/4 cup water
Salt and freshly ground black pepper
Equipment:
Meat grinder fitted with a medium die

Steps:

  • Make the pork sausage:
  • At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
  • In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
  • Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
  • Make the purple cabbage:
  • In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
  • Make the apple chutney:
  • In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
  • Cook the sausage:
  • Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
  • To serve:
  • Divide the cabbage among 4 plates then top with sausage and apple chutney.

ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE



ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE image

Categories     Pork     Roast

Yield 6-8 servings

Number Of Ingredients 27

for Port Wine Sauce:
1 tablespoon (1/2 ounce) unsalted butter
2 large shallots, trimmed, peeled, and chopped (2 tablespoons)
1/4 cup balsamic vinegar
1 cup ruby port
1 cup Brown Veal Stock
For pork loin:
Kosher salt
3 tablespoons granulated sugar
2 tablespoons cracked black peppercorns
1 tablespoons dried thyme
4 whole cloves
4 whole allspice, cracked
1 bay leaf
1 center-cut pork loin, rib bones left in (2 1/2 to 3 pounds)
1 head (1 pound) red cabbage, cored, split and cut into 1/4-inch slices
Freshly cracked black pepper
1 large onion (12 ounces), peeled and cut into1/2-inch-thick round slices
1 tablespoon vegetable oil
1 large garlic clove, peeled and chopped(1 teaspoon)
1/4 cup balsamic vinegar
8 fresh sage leaves, chopped fine
1 tablespoon drained capers
Prepare the Port Wine Sauce. In a small saucepan, over medium-high heat, melt the butter. Sauté the shallots until wilted, about 5 minutes. Pour in 1/4 cup balsamic vinegar and cook until completely absorbed, about 2 to 3 minutes. Add the port and cook until 1/2 cup remains, about 5 to 10 minutes. Add the stock and cook until the sauce begins to thicken, about 5 to 10 minutes. Strain the sauce through a fine-mesh strainer into a double boiler and keep warm.
Brine the pork:
Crack the allspice. In a kettle bring water to a boil and add allspice, salt, sugar, 2 tablespoons pepper, thyme, cloves, and bay leaf and simmer 15 minutes. Cool brine in bowl large enough to hold brine and pork. Chill brine for 2 hours.
Add pork, making sure it is completely covered with brine. Marinate, covered and chilled, at least 2 days or up to three.

Steps:

  • In a large stockpot, bring approximately 4 quarts of water to a boil and add 1 tablespoon of kosher salt. Fill a large mixing bowl with ice water. Blanch the red cabbage for about 30 seconds in a strainer in the large stockpot. After blanching, plunge the strainer containing the cabbage in the ice water for about 30 seconds. Dry the cabbage with a towel and reserve. Preheat the oven to 400 degrees. Season the pork lightly with black pepper.In a large cast-iron skillet, over medium-high heat, brown the pork loin on all sides, about 10 to 15 minutes. When properly browned, remove the pork loin to a platter and reserve. Distribute the onion slices on the bottom of the cast-iron skillet and place the browned pork loin on top. Transfer to the oven and roast until the internal temperature of the pork is 150 degrees, about 20 to 25 minutes. Remove the cast-iron skillet from the oven, transfer the pork loin from the skillet to a platter and let it rest in a warm spot. Scrape the bottom of the skillet to loosen any browned particles. Remove any burned onions. Sauté remaining onions over medium heat until caramelized, about 10 minutes, remove from the pan and reserve. In a large sauté pan, over high heat, preheat the vegetable oil. Add the garlic and blanched cabbage. Sauté until the cabbage is thoroughly heated through, but still crisp, about 4 to 5 minutes. Add the 1/4 cup balsamic vinegar and the caramelized onions from the cast-iron skillet, stir briefly, add the sage and capers, and season with kosher salt and black pepper to taste. Remove from the heat and keep warm. To serve, cut the pork loin into 1/2-inch-to-2-inch-thick slices with one bone in each slice. Place the cooked cabbage on a large warm platter. Arrange the slices of pork on the cabbage, ladle the sauce over, and serve immediately.

Tips:

  • Choosing the right cut of pork: For braising, select a fatty cut of pork like pork shoulder, pork butt, or pork belly. These cuts have a good amount of marbling, which will help keep the meat moist and flavorful during the long cooking process.
  • Browning the meat: Before braising, brown the pork in a hot skillet. This will help develop flavor and color and create a delicious fond in the pot, which will add richness to the braising liquid.
  • Using a flavorful braising liquid: The braising liquid is key to the flavor of the dish. Use a combination of liquids like broth, wine, beer, or even fruit juice. You can also add herbs, spices, and vegetables to the liquid for extra flavor.
  • Cooking low and slow: Braising is a low and slow cooking method. Cook the pork for at least 2 hours, or until it is fall-apart tender. The longer you cook it, the more flavorful it will be.
  • Serving suggestions: Braised pork and cabbage can be served with various side dishes. Some popular options include mashed potatoes, roasted vegetables, or rice. You can also serve it in a bun or on top of a bed of noodles.

Conclusion:

Braised pork and cabbage is a classic comfort food that is easy to make and always a crowd-pleaser. With its tender, flavorful pork and perfectly cooked cabbage, this dish is sure to be a hit at your next gathering. So next time you're looking for a hearty and satisfying meal, give braised pork and cabbage a try. You won't be disappointed!

Related Topics