Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of sunflower oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Add 800 grams of pork shoulder cubes to the pot and brown them well on all sides for about 8-10 minutes, then remove the browned pork and set aside.

3. 3

   Reduce the heat to medium, add 2 finely chopped large onions to the same pot and sauté them for 5-7 minutes until softened, then add 3 minced cloves of garlic, 1 teaspoon of caraway seeds, 1 teaspoon of sweet paprika powder, and 0.5 grams of crushed saffron threads, stirring for 1 minute until fragrant.

4. 4

   Pour in 1.5 cups of chicken broth to deglaze the pot, scraping up any browned bits from the bottom, then return the browned pork to the pot along with 2 bay leaves, bring the mixture to a gentle simmer, cover, and cook for 60 minutes.

5. 5

   After 60 minutes, stir in 2 medium peeled and diced potatoes, cover again, and continue to simmer for another 20 minutes until the potatoes are tender.

6. 6

   Finally, stir in 200 grams of shredded savoy cabbage and 0.5 cup of heavy cream, simmer uncovered for an additional 10 minutes until the cabbage is tender and the sauce has slightly thickened, then season the Goldenes Schweinegulasch with saffron with salt and freshly ground black pepper to taste before serving.