German Pork and Cabbage Casserole
Comforting and packed with bold flavors, this German Pork and Cabbage Casserole is a hearty dish that’s perfect for cozy family dinners or meal prepping for the week. Tender chunks of seasoned pork shoulder are paired with crispy smoked bacon, savory green cabbage, and vibrant carrots, then layered with a tangy Dijon mustard and caraway-spiced chicken stock for a taste of classic German cuisine. Finished with a rich sour cream topping and a sprinkle of fresh parsley, this casserole delivers a satisfying medley of smoky, creamy, and slightly tangy flavors. With just 25 minutes of prep time and its slow-baked perfection, this one-pan wonder is as easy to make as it is delicious. It’s a must-try for fans of German comfort food and anyone seeking a wholesome, flavor-packed meal!
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 4 slices smoked bacon
- 1 medium head green cabbage
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 cups chicken stock
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup sour cream
- 1 teaspoon caraway seeds
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the pork shoulder into 1-inch cubes and season with paprika, salt, and black pepper.
In a large skillet, heat olive oil over medium-high heat. Brown the pork on all sides, about 5 minutes. Remove and set aside.
In the same skillet, cook the bacon slices until crispy. Remove, crumble, and set aside. Leave about 1 tablespoon of the bacon fat in the skillet.
Slice the onion thinly and mince the garlic. Add them to the skillet with the bacon fat and sauté until softened, about 4 minutes.
Peel and slice the carrots. Core and shred the cabbage into thin ribbons. Add the carrots and cabbage to the skillet and cook for another 5 minutes, stirring occasionally.
In a small bowl, mix the chicken stock, Dijon mustard, apple cider vinegar, and caraway seeds.
Layer the cabbage mixture in the bottom of a large greased casserole dish. Add the browned pork cubes and pour the chicken stock mixture evenly over the top.
Cover the dish tightly with foil and bake in the preheated oven for 1 hour, or until the pork is tender and the cabbage is fully cooked.
Remove the foil and dollop the sour cream over the top. Spread it gently to form a creamy layer.
Sprinkle the crumbled bacon over the sour cream and bake uncovered for an additional 10 minutes.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 5117 mg | 222% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 41.5 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 738 mg | 57% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3394 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
