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Braised Pork with Cabbage and Beer

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks. 

Units Scale

Ingredients

  • 2 tablespoons good-quality vegetable oil
  • 1 pound boneless pork loin or sirloin chops
  • Salt and pepper
  • 1 yellow onion
  • 1 small head savoy or green cabbage (about 1 pound)
  • 1 teaspoon caraway seeds
  • 1 teaspoon mustard seeds
  • 1 cup beer
  • 2 tablespoons cider vinegar

Instructions

  1. Put 2 tablespoons vegetable oil in a large skillet or large pot over medium-high heat.
  2. Thinly slice the pork against the grain.
  3. Add the pork to the skillet, sprinkle with salt and pepper, and cook undisturbed until it browns on the bottom and releases easily from the skillet, 3 to 5 minutes. Then cook, stirring occasionally, until the pieces brown on both sides but are still a little pink in places, another couple minutes.
  4. Trim, peel, halve, and slice the onion.
  5. Add the onion to the skillet and cook, stirring occasionally, until it softens, 3 to 5 minutes.
  6. Trim, quarter, core, and cut the cabbage into thin ribbons.
  7. Add the cabbage to the skillet along with 1 teaspoon caraway seeds, 1 teaspoon mustard seeds, 1 cup beer, 2 tablespoons cider vinegar, and a sprinkle of salt and pepper. Bring the mixture to a boil, then adjust the heat so that it bubbles steadily.
  8. Cook, stirring occasionally and adding more liquid if the pan starts to get dry, until the cabbage is tender and the liquid becomes a sauce, 5 to 10 minutes. Taste and adjust the seasoning, and serve.

— Recipe from How to Cook Everything Fast

Recipe variations

Braised Chicken with Cabbage and Beer Substitute 1 pound boneless, skinless chicken thighs for the pork, cutting them into strips or chunks. Everything else stays the same.

Braised Pork with Red Cabbage and Red Wine Instead of the savoy or green cabbage, use red cabbage and red onion for the yellow. Substitute a fruity red wine for the beer.