German Pork and Red Cabbage

German Pork and Red Cabbage

One of the nicest things about comfort food is how often you can make it with ingredients that are downright cheap (although I suppose the PC term is “inexpensive”).  It’s also especially nice when comfort food is naturally GF – something that doesn’t require any worried oversight, nor hunting for replacement ingredients.  Being able to just chuck stuff together for a good meal should be just as much of a right for anyone with Celiac disease as it is for anyone else – right?   German Pork and Red Cabbage – especially when made in the slow-cooker – features ingredients that taste like they were absolutely MADE for this kind of cooking.  The pork can literally be cut with a spoon, and is meltingly delicious, melding beautifully with the deep hearty sweetness of the red cabbage, with the whole thing turned up just a couple of tangy notches by the addition of vinegar and pepper.  Perfect for a winter night, this dish will warm you up from the inside out.





  • 2-3 lb. pork butt or shoulder. Both cuts work equally well – the key is a lot of great pork fat content, which really serves to tenderize and flavor the meat.  It’s one of the least expensive cuts of pork you’ll find.
  • Half a head of red cabbage, roughly chopped.  If you don’t HAVE red cabbage – use regular cabbage.  It works nearly as well.
  • 1 medium red onion, chopped
  • ½ cup cider or red wine vinegar.  If you don’t have these, any vinegar will do – except of course MALT vinegar…
  • ½ cup brown sugar
  • ½ tbsp. ground black pepper
  • ½ tbsp. seasoning salt


  • Season the meat with seasoning salt, rubbing it in.
  • In a nonstick frying pan, with a little butter or oil if necessary, brown the meat on all sides, for about 3-4 minutes per side, until golden brown.
  • While the meat browns, combine vinegar, brown sugar, and pepper in a bowl.
  • Put the chopped vegetables in the slow cooker.
  • Lay the meat on top of the vegetable layer.
  • Spoon the vinegar mixture evenly and liberally over the meat and the vegetables.
  • Cover the slow cooker and set on “low” for 7-8 hours, or until the meat falls apart easily when pushed with a fork. (This is a good way to make pulled pork as well – same technique, same texture you’re looking for).


Just before dinnertime, boil some potatoes.  Serve the pork and vegetables alongside, with some cottage cheese as garnish, and a good gluten-free beer, if you want. This will easily serve four to five people – Guten Appetit!


Markus Lemke

About Markus Lemke

Amateur foodie, omnivore, and Grampy. Not celiac - but I get to cook for three celiacs in my house, including my wife, the love of my life. Life's too short to eat bad food, so my passion is to make gluten free taste as good as anything the rest of the world eats. (Doesn't always work, but I have a dream...)

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