Braised Pork and Cabbage

Prep Time:
20 mins
Total Time:
1 hrs

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.


  • 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

  • ¾ cup cider vinegar

  • 1 teaspoon caraway seeds, optional

  • ¾ pound small red potatoes, sliced ¼ inch thick


  1. 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.

  2. 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.

  3. 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.

  4. Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

Cook's Notes

Caraway seeds, which are common in rye bread, have a nutty, licorice-like flavor that pairs well with cabbage. Coleslaw mix, found in the produce section, is a great time-saver. If your supermarket doesn't carry it, use 4 cups shredded cabbage and 2 cups shredded carrots.

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