Krautfleisch- Pork Casserole with Cabbage

Krautfleisch is German home cooking at its most honest. Cubed pork tossed in seasoned flour and caraway seeds, browned in lard, then braised with cabbage or sauerkraut until everything melts into a thick, savory stew. The paprika and tomato puree build a ruddy, slightly sweet sauce that soaks into the meat as it simmers.

Browning the floured pork with the lid on traps steam while still building a crust. Shake the pan every few minutes instead of stirring so the cubes sear on multiple sides without breaking apart. Once the onions and paprika go in, the fond on the pan bottom dissolves into the sauce and carries all that caramelized flavor forward.

The vinegar is a small addition that does a lot. It cuts through the richness of the lard and sour cream, and if you’re using sauerkraut, it sharpens the tang even further. Add the sour cream at the very last minute and don’t let it boil, or it will curdle.

Kitchen Tips

• Use pork shoulder rather than loin. The extra fat and connective tissue break down during the long braise and keep the meat moist.
• If using fresh cabbage instead of sauerkraut, shred it thin so it cooks down completely during the 1 ½ hour simmer.
• Lard is traditional and adds authentic flavor, but you can use bacon drippings as a substitute with similar results.
• Serve over egg noodles or boiled potatoes to soak up the paprika sauce.

Variations

• Use sauerkraut instead of fresh cabbage for a sharper, more fermented flavor.
• Add smoked paprika in place of sweet paprika for a deeper, smokier sauce.
• Stir in a tablespoon of mustard with the sour cream for extra bite.