Ingredients with Measurements:
- 1 Schäufele (pork shoulder roast)
- 1 head of red cabbage, thinly sliced
- 2 apples, peeled, cored, and sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of brown sugar
- 1 teaspoon of caraway seeds
- Salt and pepper to taste
- Water
Special equipment needed:
- Dutch oven or large pot with lid
- Oven-safe roasting pan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant.
3. Add the sliced red cabbage, apples, red wine vinegar, brown sugar, caraway seeds, salt, and pepper. Stir to combine.
4. Add enough water to the pot to cover the cabbage and apples. Bring to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, stirring occasionally.
5. While the red cabbage and apples are simmering, prepare the Schäufele. Season the pork shoulder roast with salt and pepper.
6. Heat a large oven-safe roasting pan over medium-high heat. Add the seasoned Schäufele to the pan and sear on all sides until browned.
7. Transfer the roasting pan to the preheated oven and roast the Schäufele for 1 hour and 30 minutes, or until the internal temperature reaches 145°F.
8. Remove the Schäufele from the oven and let it rest for 10 minutes before slicing.
9. Serve the sliced Schäufele with the simmered red cabbage and apples.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Oven temperature: 350°F
Internal temperature of Schäufele: 145°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 480
Fat: 27g
Carbohydrates: 27g
Protein: 31g
Sodium: 240mg
Sugar: 20g
Fiber: 6g
Substitutions for ingredients:
- Pork shoulder roast can be substituted with beef chuck roast or lamb shoulder roast.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Caraway seeds can be substituted with fennel seeds or cumin seeds.
Variations:
- Add sliced carrots or potatoes to the red cabbage and apples for a heartier side dish.
- Use different types of apples, such as Granny Smith or Honeycrisp, for a different flavor profile.
- Add a splash of apple cider or red wine to the red cabbage and apples for added depth of flavor.
Tips and tricks:
- Make sure to sear the Schäufele on all sides before roasting to ensure a crispy exterior.
- Let the Schäufele rest before slicing to allow the juices to redistribute and prevent dryness.
- Leftover Schäufele and red cabbage can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover Schäufele and red cabbage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Schäufele and red cabbage in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the sliced Schäufele on a platter with the simmered red cabbage and apples on the side. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
This dish pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
Mashed potatoes, roasted root vegetables, or crusty bread.
Troubleshooting advice:
- If the red cabbage and apples are too dry, add more water to the pot and continue simmering until tender.
- If the Schäufele is not cooked through, return it to the oven and continue roasting until the internal temperature reaches 145°F.
Food safety advice:
- Make sure to cook the Schäufele to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Schäufele and red cabbage in the refrigerator and consume within 3 days.
Food history:
Schäufele is a traditional German dish that originated in the Franconia region of Bavaria. It is typically made with pork shoulder roast and seasoned with caraway seeds, salt, and pepper.
Flavor profiles:
This dish has a sweet and tangy flavor from the simmered red cabbage and apples, and a savory flavor from the seasoned Schäufele.
Serving suggestions:
Serve this dish as a main course for a hearty dinner or as part of a festive holiday meal.
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Region: German