Go Back
Dark Beer German Pork Stew with Braised Cabbage
Print Recipe Pin Recipe
Course Main Course
Cuisine German
Servings 4 people

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 small head green cabbage, cored and shredded
  • 12 ounces dark beer
  • 2 cups beef broth
  • 3 tablespoons all-purpose flour
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork cubes in a single layer and brown on all sides, then remove the meat to a plate.
  • Lower the heat to medium and add the onion to the same pot. Cook until softened, then stir in the garlic for one minute.
  • Sprinkle the flour over the onions and stir for two minutes to form a roux. Slowly pour in the dark beer while scraping the bottom of the pot.
  • Add the beef broth, caraway seeds, bay leaves, and the browned pork. Bring the mixture to a simmer.
  • Stir in the carrots and shredded cabbage. Cover and cook on low heat for about 90 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
  • Remove the bay leaves. Stir in the apple cider vinegar and season with salt and black pepper. Sprinkle with chopped parsley before serving.

Notes

Choose a malty dark beer like a dunkel or porter so the gravy stays smooth and not overly bitter. The cabbage releases moisture as it cooks, which helps create the right consistency without extra liquid. Leftovers reheat well on the stove with a splash of broth to loosen the gravy if needed.
Course: Main Course
Cuisine: German
Equipment: Dutch Oven, Wooden Spoon, Knife