Sauerkraut Style Braised Pork and Cabbage [waterless cooking]

Sauerkraut Style Braised Pork and Cabbage [waterless cooking]

Ingredients (4 servings)

600 g of cabbage
1 1/2 teaspoon of salt

350 g of pork shoulder loin (block)
1/2 teaspoon of salt
A pinch of black pepper
2 potatoes (300 g)
1 teaspoon of olive oil
50 ml of white wine
50 ml of vinegar
1 1/2 teaspoon of consommé powder
2 slices of bacon
2 leaves of bay leaves
2 leave of thyme
Whole grain mustard   as needed


1. Cut cabbage into 5 mm slices, rub with 1 1/2 teaspoons salt. Leave to soak for about 30 minutes until tender, then squeeze out excess moisture.

2. Season the pork shoulder with 1/2 teaspoon salt and a pinch of black pepper. Peel and halve the potatoes and soak in water. Drain in a colander.

3. Heat the olive oil in a saucepan over medium heat. Add the pork shoulder and sear on all sides, turning it. When done, remove from the pan.

Layer the cabbage in the carbon pot, then add the white wine, vinegar and stock powder. Return the pork shoulder to the pot along with the potatoes, bacon, bay leaves and thyme. Cover and cook over medium heat for 5 minutes, then reduce heat and simmer for about 30 minutes.

5. When the pork shoulder is cooked through, slice the ingredients and arrange in serving bowls. Serve with whole grain mustard on the side.




The carbon pot is easy to use for grilling and has high sealing and moisture retention properties that allow it to cook without water, which is great for this recipe. By searing the pork shoulder first and then placing it on top of the cabbage to simmer, the flavor of the meat permeates the dish for irresistible deliciousness.

*Note that the cooking time for the pork shoulder may vary depending on its thickness. To check if it's done, insert a bamboo skewer and if clear juices come out, it's done. If not, continue to cook and monitor its progress.


Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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