Ciolan cu Varză Călită
A hearty and comforting Romanian dish featuring slow-braised pork knuckle served over a bed of sweet and savory braised cabbage. The pork becomes incredibly tender, and its juices infuse the cabbage, creating a rich and flavorful meal.
🧂 Ingredients
- 2 kg Pork knuckle(about 1kg each)
- 1 kg Sauerkraut(drained, reserve some brine)
- 2 medium Onions(thinly sliced)
- 4 cloves Garlic cloves(minced)
- 100 g Smoked bacon(diced)
- 2 pieces Bay leaves
- 1 tsp Caraway seeds
- 1 tbsp Paprika
- 2 tbsp Vegetable oil
- 500 ml Water or broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the pork knuckles and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.
💡 Tip: Using a pressure cooker can significantly reduce the simmering time. - 2
While the pork is simmering, prepare the braised cabbage. In a large, heavy-bottomed pot or Dutch oven, sauté the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add the sliced onions to the pot and sauté until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant.
- 4
Add the drained sauerkraut to the pot, along with the bay leaves, caraway seeds, and paprika. Stir well to combine.
💡 Tip: If the sauerkraut is very sour, you can rinse it once more. - 5
Pour in the water or broth, and a tablespoon of the reserved sauerkraut brine (optional, for extra tang). Bring to a simmer, then cover and cook over low heat for at least 1 hour, or until the cabbage is very tender and flavorful.
💡 Tip: Stir occasionally to prevent sticking. - 6
Once the pork knuckles are tender, remove them from the simmering liquid. You can either place them on top of the braised cabbage for the last 30 minutes of cooking to absorb flavor, or brown them separately under the broiler or in a hot oven until the skin is crispy.
💡 Tip: Crispy skin is a desirable texture for this dish. - 7
Season the braised cabbage with salt and pepper to taste. Remove the bay leaves before serving.
💡 Tip: Taste and adjust seasoning carefully, as the bacon and sauerkraut add saltiness. - 8
Serve the tender pork knuckle generously over a bed of the braised cabbage. Garnish with the reserved crispy bacon bits.
💡 Tip: This dish is often served with a dollop of sour cream or a side of mustard.
💡 Pro Tips
- ✓For a richer flavor, you can use a mix of water and white wine for braising the cabbage.
- ✓If you prefer a smoother cabbage texture, you can pulse it briefly with an immersion blender after cooking.
- ✓Leftovers can be reheated gently on the stovetop or in the oven.
🔄 Variations
- Add sliced smoked sausage (kielbasa or similar) to the braised cabbage for an extra layer of flavor.
- For a spicier version, add a pinch of red pepper flakes to the cabbage while braising.