Hessian Sour Cream Cabbage with Pork | Hearty Autumn Classic

Thoroughly wash the vegetables. Quarter the pointed cabbage, cut out the core, and slice the leaves into bite-sized strips. Peel the potatoes and carrots and cut them into roughly 1.5 cm cubes. Peel and finely chop the onions. Pat the pork neck dry and cut into approx. 2–3 cm stew pieces.

In a large, heavy casserole or Dutch oven, heat the clarified butter over medium to high heat. Sear the pork neck cubes in batches until nicely browned on all sides. Season with a little salt and freshly ground black pepper, then remove briefly from the pot.

Sauté the diced onions in the remaining fat until translucent. Then add the diced potatoes and carrots and sauté for 2–3 minutes. Return the browned meat along with any accumulated meat juices to the pot. Stir in the ground caraway seeds and dried marjoram.