Pork with stewed cabbage

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, diced
• 1 white cabbage, diced
• 1 liter of natural non-alcoholic apple cider
• 1 can or bottle (0.33 l) of India Pale Ale (IPA)
• 1 tbsp red pepper flakes
• 1 tbsp. coriander seeds
• 1 cup sauerkraut puree
• 1 pork knuckle
• Half a smoked pork loin with ribs (about 1.5 kg)
• 900 g garlic or Polish sausage
• 1 bunch fresh parsley leaves, coarsely chopped or torn
• 1/4 cup hot mustard

Preparation:

1. In a large Dutch oven, melt the butter over medium-high heat. Add the onion and cabbage, sprinkle with a generous pinch of salt, and cook until the vegetables begin to soften and break down, 10-12 minutes. Add the cider, beer, coriander, pureed sauerkraut, and pork knuckle. Bring to a simmer and simmer for 30 minutes to allow the flavors to meld.
2. Add the pork and sausage to the pot and continue simmering for another 45 minutes, until all the meat is cooked through. After 45 minutes, transfer the shank, pork, and sausage to a cutting board. Slice the meat and return it to the pot. Add parsley and mustard, and season with salt and pepper to taste, if needed.