Pork Shoulder with Red Cabbage and Spiced Pears

Total time: 1hr 15m
Preparation Time: 1hr 15m

For 4 people

Nutritional Information

Contains 562 Kcal


  • 1 onion, cut in half and then into thin strips
  • 2 pinches salt
  • 500 g red cabbage, cut into quarters, stem removed, cut into thin strips
  • salt and pepper to taste
  • 2 dl red wine
  • 1 tbsp. butter
  • 1 dl vegetable bouillon
  • dl Water, boiling
  • 4 tbsp. birnel (pear syrup)
  • 500 g pears, cut into segments
  • 2 star anise
  • 4 mixed peppercorns, crushed
  • 3 cloves
  • 2 mini quick pork shoulder (approx. 400 g each)

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  • Heat the butter in a wide-bottomed pan. Sauté the onions, add the red cabbage and sauté for approx. 2 mins., season with salt. Pour in the wine and stock, bring to the boil, reduce the heat. Simmer the red cabbage over a low heat for approx. 1 hour until soft. Season the red cabbage.
  • Stir the water and Birnel well. Add the pears and remaining ingredients with the salt, bring to the boil. Reduce the heat, simmer the pears for approx. 15 mins. over a medium heat until soft. Remove the pears, reduce the jus to approx. 50 ml, strain, combine with the pears.
  • Heat the Schüfeli for approx. 30 mins. according to the packet instructions.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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