A traditional German New Year meal often pairs pork with sauerkraut, a combination associated in many German regions and families with good fortune for the year ahead. This practical version serves tender braised pork shoulder with tangy cabbage, apples, onion, and caraway; regional customs vary, and some households serve lentils or other dishes instead.
Ingredients
- 3 lb (1.36 kg) boneless pork shoulder, cut into 2-inch (5-cm) chunks
- 1 tbsp (15 ml) neutral oil
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 2 cloves garlic, minced
- 1½ lb (680 g) sauerkraut, drained; reserve ½ cup (120 ml) of its brine
- 2 medium tart apples, about 12 oz (340 g) total, cored and cut into wedges
- 1 tsp (2 g) caraway seeds
- 1 bay leaf
- 1 cup (240 ml) low-sodium chicken broth or water
- ½ cup (120 ml) dry apple cider or additional broth
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (6 g) fine salt, plus more as needed
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter, optional, to finish
- Chopped fresh parsley, optional, for serving
Instructions
- Heat the oven to 325°F (163°C). Pat the pork dry and season it with the salt and pepper. Drain the sauerkraut, reserving some brine, and set out the remaining ingredients so they are ready to use.
- Heat the oil in a large Dutch oven over medium-high heat. Working in batches so the pan is not crowded, brown the pork on two or three sides, about 6–8 minutes per batch. Transfer the browned pieces to a plate. Browning builds savory flavor; the pork does not need to cook through at this stage.
- Lower the heat to medium. Add the onion and cook for 4–5 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic and caraway and cook for 30 seconds, just until fragrant.
- Add the cider and simmer for 1 minute, scraping the bottom of the pot. Stir in the broth, mustard, sauerkraut, apples, and bay leaf. Return the pork and any juices to the pot. The liquid should come partway up the ingredients; do not worry if it does not cover them.
- Cover the Dutch oven and braise in the oven for 1 hour 45 minutes. Stir once about halfway through. Check the largest pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, but shoulder becomes tender and easy to pull apart when cooked longer. Continue braising, covered, in 15-minute increments if needed, until fork-tender; this recipe allows about 2 hours total in the oven.
- Remove the bay leaf. If the sauerkraut tastes sharper than you like, stir in a little reserved brine only if you want more tang; for a milder finish, add a splash of broth instead. Stir in the optional butter, taste, and adjust salt and pepper. Let the pot rest for 5 minutes before serving.
Tips
- Use pork shoulder rather than lean pork loin. Shoulder has enough connective tissue and fat for a moist braise; loin can turn dry if cooked until it is as tender as shoulder.
- Sauerkraut varies in saltiness and acidity. Drain it first, taste before adding extra salt, and rinse it briefly under cold water if you prefer a milder flavor. Rinsing reduces some of its tang.
- Caraway is common in German-style cabbage dishes but may be hard to find. Omit it or use ½ teaspoon (1 g) fennel seeds; fennel gives a sweeter, lightly anise-like note rather than the earthy flavor of caraway.
- Keep the pork in a single layer as much as possible while browning, and avoid rushing the braise. A crowded pan steams the meat, while a tight-fitting lid helps keep it moist.
Serving Suggestions
Serve the pork and sauerkraut hot, spooning the cooking juices over each portion. Boiled or mashed potatoes, buttered egg noodles, or German-style potato dumplings make filling accompaniments. A slice of rye bread is useful for catching the juices, while mustard on the side adds a sharp contrast. If you are serving a New Year’s spread, offer a green salad or simply cooked green beans alongside the rich braise.
Variations
For a more traditional assortment of pork flavors, add 8 oz (225 g) smoked kielbasa, sliced into ½-inch (1-cm) rounds, during the final 30 minutes of braising. Check that it is steaming hot throughout; if using raw sausage, cook it to 160°F (71°C) for pork sausage or 165°F (74°C) for poultry sausage. For a less sweet dish, leave out the apples and use broth in place of cider. For a meat-free New Year meal, replace the pork with 2 cans (15 oz/425 g each) drained white beans and use vegetable broth; simmer gently on the stovetop for about 20 minutes, adding the beans near the end so they hold their shape.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3–4 days in the refrigerator, or can be frozen for up to 3 months for best quality. Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over medium-low heat with a splash of broth or water, stirring occasionally, or microwave covered in short intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.
Frequently Asked Questions
Why is pork eaten at New Year in Germany?
Customs differ by region and household, but pork is commonly linked with good luck and prosperity. Sauerkraut is also a familiar New Year food in some German-American and German family traditions; it is not a universal meal across Germany.
Can I make this recipe on the stovetop?
Yes. After adding the pork and cabbage, cover the Dutch oven and simmer gently over low heat for about 1 hour 45 minutes to 2 hours, stirring occasionally. Keep the liquid at a gentle simmer rather than a hard boil, and cook until the pork is fork-tender.
Can I prepare it ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat gently with a little broth and bring leftovers to 165°F (74°C). The flavors often meld during refrigeration, though the apples will soften further.
What if I do not have a Dutch oven?
Brown the pork in a heavy skillet, then transfer it with the other ingredients to a covered oven-safe casserole. If the casserole lid is loose, cover it tightly with foil before putting it in the oven.
Can I use fresh cabbage instead of sauerkraut?
You can, but it will not taste like the classic tangy dish. Use about 1½ lb (680 g) thinly sliced green cabbage and add 2 tablespoons (30 ml) apple cider vinegar and a pinch of salt. Add a splash more broth if the pot looks dry.
How do I know when the pork is tender?
A fork should slide into a piece easily, and the meat should separate with gentle pressure. Use a food thermometer to check safe cooking temperature; tenderness usually takes longer than the minimum temperature for whole pork cuts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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