Adapted from my culinary school’s classic textbook, The Professional Chef
1 large or 2 small heads of cabbage, thinly sliced
3-4 cloves garlic, minced
2 medium onions, julienned
1/4 cup olive oil or butter
2# smoked pork loin, or pork shank
1 large link of kielbasa, or 6 German Frankfurters, Knackwurst, or similar sausage
1# piece of smoked slab bacon (if you can’t find it feel free to use sliced bacon)
about a dozen sprigs of Thyme and the same of Parsley
6 juniper berries
1/4 cup cracked black peppercorns
Assorted whole grain and dijon mustards to pass at the table
- Saute the onions in the olive oil or butter until softened and slightly caramelized. Add the cabbage and saute until softened. Add the garlic and cook until fragrant, about 1-2 more minutes.
- Cover about 2/3 way with chicken stock, and add the thyme, parsley, juniper berries and black peppercorns. I used a tea infuser ball for the loose berries and peppercorns. Simmer very gently on the stovetop, covered, for about 1 hour, or place in a 350 degree oven for about 1 hour. Check periodically that it hasn’t dried out.
- After the cabbage has cooked for about an hour, nestle in your pork products, add more chicken stock if it’s less than 1/2 way up the pan, and cook for another 30 minutes. Add the sauerkraut and cook another 15 minutes or until kraut is warmed through.
- Remove the thyme and parsley stems, and the juniper and pepper if using a sachet or tea ball. Remove and slice the pork products and return to the pan.
- Serve the entire dish at the table, with several types of mustard on the side.