Ingredients:

  • 1 medium head of green cabbage (about 2 pounds)
  • 1 tablespoon sea salt
  • 1 teaspoon caraway seeds (optional)
  • 2 pounds pork shoulder or pork belly, cut into large chunks
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • One bottle (12 oz) of beer (preferably a lager or pilsner)
  • Water as needed

Instructions:

  1. Prepare the Sauerkraut: Remove the outer leaves from the cabbage and cut it into quarters. Remove the core.
  2. Slice each quarter thinly until you have about six cups of shredded cabbage.
  3. In a large mixing bowl, combine shredded cabbage with sea salt and caraway seeds if using.
  4. Massage the salt into the cabbage for about five minutes until it releases its juices.
  5. Fermenting Process (Optional): If you want fermented sauerkraut, allow this mixture to sit at room temperature in an airtight container for at least one week before using.
  6. Cook the Pork: Season pork pieces generously with salt and pepper.
  7. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat.
  8. Add seasoned pork pieces to brown them on all sides, about three minutes per side; work in batches if necessary.
  9. Sauté Vegetables: Once browned, remove pork from pot and set aside.
  10. In the same pot, add diced onion and sauté until translucent (approximately five minutes).
  11. Stir in minced garlic for another minute until fragrant.
  12. Combine Ingredients for Braising: Return browned pork to pot with sautéed onions & garlic.
  13. Pour beer over meat ensuring its mostly covered; add water if necessary to maintain coverage level.
  14. Add Cabbage: Strain excess liquid from your prepared sauerkraut mixture then layer it over meat inside pot.
  15. Simmer: Cover tightly with lid & reduce heat to low; let simmer gently for two hours or until meat is tender enough that it shreds easily with fork.