This recipe is adapted from one for Eisbein with Sauerkraut on a day that I had neither ingredient. Instead, a well-marbled piece of fresh pork belly was braised on top of green cabbage laced with wine and vinegar. Here, the green cabbage is braised like red cabbage, the slightly soured cooking liquid makes it taste like sauerkraut, but with much less salt. This is a nice example of "Hausmannskost", hearty meals for the family.

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See Also

Mashed Peas

Dampfkartoffeln - Potatoes

German Mustard

Ingredients

• 1 T. oil
• 1 T. butter
• 1 onion, cubed
• 1 lb. green cabbage, sliced thin
• 1 bay leaf
• 3 juniper berries
• 3 cloves
• 10 peppercorns
• 1 tsp. salt
• 1 T. cider vinegar
• 2 c. dry, white wine
• 2-3 lb. fresh pork shoulder or side
• Sour cream (optional)
• Mustard (optional)

• Prep Time: 25 minutes
• Cook Time: 180 minutes

• Total Time: 205 minutes
• Yield: 4-6 sevings

Preparation

Heat oil and butter in a 4-6 quart Dutch oven. Sauté the onion for several minutes, then add the cabbage and stir to coat with the fat.

Place the next four ingredients in the middle of a square of cheesecloth, tie it into a package and place on top of the cabbage (or throw them in loose, if you do not mind).

Add the salt, vinegar and white wine and bring to a boil.

Lay the pork on top of the cabbage, cover with a tight-fitting lid and reduce heat.

Simmer for three hours, or until meat is tender and easy to cut.

Remove meat to a platter and keep warm.

To finish the cabbage you have several choices. You may want to cook down the liquid, then thicken with by adding one to two tablespoons of flour made into a slurry with part of the liquid and cooking until thick or by adding a few tablespoons of sour cream (do not boil afterwards).

Season to taste with salt, pepper, mustard and maybe a pinch of sugar.

Serve the pork and cabbage with potatoes, mashed or boiled, and mashed, fresh peas (without the mint).