Schweinebraten mit Knödeln und Rotkohl Roast Pork with Dumplings and Red Cabbage

Preheat the oven to 180°C.

Season the pork shoulder all over with salt, pepper, and caraway seeds.

Heat the vegetable oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the pork for 4–5 minutes per side until deeply browned.

Add the sliced onion and minced garlic to the pot, cook for 2 minutes until fragrant. Pour in the beef broth and bring to a simmer.

Cover the pot and transfer to the oven. Braise for 30 minutes, until the pork is fork-tender and reaches an internal temperature of 85°C.

While the pork braises, prepare the red cabbage. In a saucepan, melt the butter over medium heat. Add the shredded red cabbage, diced apple, red wine vinegar, sugar, and a pinch of salt. Cook, stirring occasionally, for 15 minutes until softened.

Meanwhile, prepare the dumplings according to package directions: bring a large pot of salted water to a boil, shape the dumpling mix into 6 equal balls, and simmer for 10 minutes until they float and are cooked through.

Remove the pork from the oven. Let rest for 5 minutes, then slice. Serve the pork with dumplings and red cabbage, spooning the pan juices over the meat.