German style Pork stew

It is getting near to winter, the mornings here in Finland are sometimes below 0, it is windy, raining, just not all that bright. During these times Finns like a good hearty meal that gives them satisfaction even if the outside doesn't. I made this on a particularly wet and overcast afternoon when the missionary sisters were coming to visit. I was inspired by a book I have on German, Russian, Polish and Eastern European cooking. The beer helps flavour and tenderise the meat and is an ingredient often overlooked by many people.

German cuisine has fluctuated from its diverse political and social history, it is known for wholesome, filling foods as well as a large variety. It is a diverse a food place as the 'Greats' such as China, France or Turkey. Germany comes 3rd in the amount of Michelin stars awarded after France and Japan respectively.

To make enough for 6 you will need:-

250g Bacon rashers, sliced
500g Shoulder of pork, cubed about 2.5cm
1 large onion, sliced
1 400ml can of alcohol free beer (see my post on alcohol, cooking and the word of wisdom)
4 cloves of garlic, crushed
500g Cabbage, thinly sliced
50ml Apple cider vinegar
2 red eating apples, cored and sliced (but don't do them until you are going to put them in the pan)
oil
seasoning

Heat up a deep pan (I use my cast iron for this but it is up yours) with some oil and fry the bacon for a couple of minutes then add the pork, brown lightly and then take out of the pan and put to one side. Add a little more oil to the pan and then gently cook the onions and garlic for 5 minutes, take out and put with the pork mix. Now add a little more oil and fry the cabbage lightly for 5 minutes or so, pour the vinegar in and cook for another minute. Put the pork mix into the pan and pour the beer over and season. Bring to the boil, stirring frequently, then turn down to a light simmer and cover for 45 minutes.

Remove the lid carefully and place your apples on top. Replace the lid and cook for a further 30 minutes.Taste for seasoning and check that the meat is tender enough to eat.

I served ours with creamy potato and sweet potato mash and limppu, a tradition Finnish rye bread that is pretty awesome. It is an easy dish, that requires little thought. It is a comforting, warming dish that you need to have for these dark, dreary nights.