How to Make Svinekød med Brunkål – Classic Danish Braised Pork with Cabbage
Danish Braised Pork with Cabbage, or svinekød med brunkål (Svee-neh-kur broon-kohl) in Danish, is a classic comfort food that warms the soul. This dish combines tender, slow-cooked pork with sweet, caramelized red cabbage.
The flavors balance perfectly — rich meat meets slightly tangy cabbage. It’s simple, hearty, and deeply satisfying. Making this dish at home feels like a cozy tradition. You don’t need fancy ingredients or complicated steps.
Just good pork, fresh cabbage, and a few pantry staples. The magic happens as the pork braises slowly, soaking up flavors and becoming melt-in-your-mouth tender. Meanwhile, the cabbage softens and sweetens, thanks to a touch of sugar and vinegar.
This recipe captures the heart of Danish home cooking. It’s the kind of meal you crave on chilly evenings or when you want something that feels like a warm hug.
I’ll walk you through each step, so you get that perfect balance of savory pork and sweet cabbage every time. Whether you’re new to Danish food or a longtime fan, this dish is a delicious way to bring a bit of Denmark into your kitchen.
Danish Braised Pork Roast (Svinekød med Brunkål)
Equipment
- 1 large heavy pot
Ingredients
For the Braised Pork
- 2 pounds pork shoulder or pork roast cut into large chunks
- salt & pepper to taste
- 2 tblespoons butter or oil
- 1 large onion sliced
- 2 cups beef broth
- 2 bay leaves
- 4 whole allspice berries
For the Brown Cabbage
- 1 medium red cabbage shredded (about 6 cups)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 2 tablespoons vinegar apple cider or white vinegar
- 1 cup water or beef broth
- salt & pepper to taste
Instructions
For the Braised Pork
- Season the pork generously with salt and pepper.
- Heat butter or oil in a large heavy pot over medium-high heat.
- Brown the pork pieces on all sides until golden — about 5-7 minutes. Remove pork and set aside.
- In the same pot, add the sliced onion and cook until soft and translucent, about 5 minutes.
- Return the pork to the pot. Add broth, bay leaves, and allspice berries. The liquid should come about halfway up the pork.
- Bring to a simmer, then reduce heat to low and cover.
- Cook gently for 1.5 to 2 hours, or until pork is very tender and easy to shred with a fork. Stir occasionally.
Brown Cabbage (Brunkål):
- While pork braises, melt butter in a large skillet or pot over medium heat.
- Add shredded cabbage and stir well. Cook for 5 minutes until cabbage starts to soften.
- Sprinkle brown sugar evenly over the cabbage, stirring well to coat. Let it caramelize slightly, about 5 more minutes.
- Add vinegar and water or broth. Stir again.
- Cover and simmer gently for 30-40 minutes, stirring occasionally, until cabbage is tender and richly flavored.
- Season with salt to taste.
Notes
Danish Side Dishes That Pair Well With This Dish & Why
| Danish Side Dish | English Translation | Description | Why It Pairs Well |
|---|---|---|---|
| Kartofler | Boiled Potatoes | Simple boiled new potatoes, often with a bit of butter and parsley. | They provide a mild, creamy texture that balances the rich pork and sweet cabbage. |
| Rugbrød | Rye Bread | Dense, hearty Danish rye bread, often served sliced and buttered. | Its robust flavor and texture contrast nicely with the tender pork and soften the sweetness of the cabbage. |
| Sennep | Mustard | A sharp Danish mustard, sometimes coarse or smooth. | The tangy mustard cuts through the richness of the pork, adding a lively kick. |
| Agurkesalat | Cucumber Salad | Thinly sliced cucumbers in a sweet and sour dressing. | Its freshness and acidity lighten the meal and refresh the palate. |
| Æblemos | Apple Sauce | A smooth, sweet apple sauce, sometimes with cinnamon. | The sweetness complements the savory pork and harmonizes with the cabbage’s caramel notes. |
History
Historically, pork has been a staple meat in Danish diets because pigs were easy to raise on small farms and could be preserved through curing and smoking. Braising tougher cuts of pork slowly was a practical way to make them tender and flavorful.
Red cabbage, often caramelized or braised with sugar and vinegar, became a classic side in Danish cooking because it was widely available, preserved well in colder months, and added a pleasant balance of sweetness and acidity to heavier, rich meats like pork.
The “brunkål” or brown cabbage got its name from the caramelized sugar giving it a brownish hue and deeper flavor.
Together, pork and brown cabbage represent the kind of hearty, simple, and satisfying meals that sustained Danish families through long winters. The dish is often served during holidays and family gatherings, celebrating Danish comfort food traditions.
So, when you make svinekød med brunkål, you’re connecting to centuries of Danish home cooking and culture—a delicious way to bring a taste of Denmark’s past to your table today!
I Grew Up On This Braised Pork Recipe
My mom, who was from Denmark, would make this traditional Danish braised pork roast dish for us on Sundays when I was growing up. I remember how I hated the smell of the cabbage cooking, but I loved how it tasted when it was all done.
The cabbage cooks with the pork slowly, developing an incredible flavor that will bring you back for seconds. It’s even better to warm up the next day.
Use a fattier, inexpensive cut of pork with a bone that will not dry out while braising.
My mother used a Danish product called Kulør to brown the cabbage. This product is basically a caramelized sugar used as a browning agent. I found the product my mom used. It’s called Kavli Kulør.
6 Responses
What is being used as the braising liquid? Stock, water, milk?
Hi Charlie, I have not made this dish in years but will since you reminded me of it. I don’t think I used any liquid because the cabbage has so much water in it. If I were to add liquid, either chicken or veggie stock would be fine. I will make it soon without liquid and see if it needs it during the cooking process. If it does, I’ll add a little chicken stock. – RG
Very easy to make….pork chops or pork roast, 2 heads of cabbage and just a tad bit of water (cabbage makes it’s own liquid while cooking). It’s been a long time since I’ve cooked it, but think it takes several hours. Mom fixed it all the time, and the only other thing we ate with it was mashed potatoes and butter and a good amount of mustard on the plate to dip meat and cabbage in while eating. It does smell terrible while cooking, but well worth it.
My grandfather could not handle the smell, so my grandmother would wait for his two week reserve duty, to make it, and give the house the chance to ‘air out’…..but he always knew that she had cooked it!!! lol (it’s definitely not a dish you want to cook if you live in an apartment)
Thanks for sharing your story. I too remember walking in the house and complaining about the awful smell until it was time to eat.
We are having a Nor’easter here in New England tomorrow. So I stocked up on food, batteries, and candles.
Regarding the food part, I am planning on making Brunkål in my slow cooker. I usually buy pig hogs for it. They have just the right amount of fat and gelatin to make this dish outstanding. But I couldn’t find them anywhere, so it turned out to be pork chops with bones. You do need the bones to get the taste right. It is an easy dish to make and serve. It will take care of itself while we are out there to shovel and clean our driveway (expecting 12 – 14 inches). I serve it with potatoes. I put them right in the slow cooker with the rest of it—NO liquid required. The cabbage has enough. You will even find a lovely soupy liquid that you don’t want to miss. And do not – I say DO NOT – forget the pickled beets.
Velbekomme!
Jette, thanks so much for sharing this. We too are having a snow storm and Brunkål would be great comfort food and of course we shouldn’t forget the syltede rødbeder.