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!