Pork/8 recipes

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

Start your summer off with a bang by trying this succulent dish that is sure to satisfy your tastebuds.

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Cheese-stuffed meatballs simmered in a roux-thickened tomato sauce with white wine. Made with ground sirloin and cheddar, served over spaghetti or rice.

A very simple, yummy spaghetti recipe for anyone to make or enjoy! Serving sizes are half a cup each.

My man can't get tired of spaghetti. I try to add new ingredients and play around with the recipe. This one is yummy and it contains some vegetables. I try to add vegtables as much as possible in our dinner. My kids love it too.

Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.

A spicy traditional chili that can be left to simmer while you are at work.

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

A quick, easy and tasty Asian stir-fry! The tahini-orange sauce adds the rich, nutty and slightly sweet flavors, which makes the dish taste absolutely delicious!

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Venison and two sausages meatloaf: lean venison enriched with pork and turkey sausage, prosciutto, and Worcestershire so it bakes up moist and savory, never dry. A hearty way to use the harvest.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Don't be disgusted by the name, this scrumptious casserole is made with rice, cheddar cheese and succulent ground beef.

Hearty breakfast hash with browned beef or pork, parboiled russet potatoes, green bell peppers, and fresh Roma tomatoes. A stick-to-your-ribs skillet meal that pairs with scrambled eggs.