This recipe has been traveling worldwide since the 1980’s. This country pork stew is hearty and perfect for late fall and winter when you want something to warm you from the inside out and stick to your ribs.
Since We usually cook this dish on Sunday during our weekly meal, we skip the cabbage and use one or more air fryers or other vegetable sides.
Honestly, we eat this year-round whenever the fancy hits us.
Cooks Notes
- I will admit that I make several variations on this dish, including a trimmed stir-fry style version, which is buttery and rich, which goes to show just how flexible and tasty the recipe is.
- If you are seeking a leaner version of lean-turkey Italian sausage works just fine in this dish.
- Also, if you like air fryer or baked cabbage, they work fine as opposed to the traditional cooking method.
Ingredients:
- 5 oz onion, quartered
- 5 oz potatoes, diced
- 4 oz carrot, cut into 1-inch pieces
- 1 ½ lb shoulder pork
- 5 oz sweet Italian sausages
- 1 thyme sprig
- 2 tbsp shortening
- 1 ½ tsp salt, divided
- ¼ tsp pepper
- ½ tsp paprika
- 2 bay leaves
- 2 tbsp flour
- 1 cup dry white wine
- 3 cups water, divided
- 2 lb head cabbage
- Parsley, to taste
Preparation Directions
- Melt 2 tbsp of shortening in a cast iron pan, then add onions, carrots, and ½ tsp of salt. Let it cook for 5 minutes, then remove the vegetables from the pan and leave them aside.
- Add the pork and cook for 10 minutes, then add the sausages and cook for 5 minutes.
- Add the flour, cook for 1 minute, then add the white wine and cook for 2 minutes.
- Add ½ tsp salt, ¼ tsp pepper, paprika, bay leaves, and thyme sprig. Cook for 2 minutes, then add 2 cups of water. Boil for 30 minutes on low heat.
- Add the cooked vegetables and potatoes and mix. Cover the pan with the lid and place it in the oven preheated to 375 degrees F. Braise for 1 hour or until the meat becomes tender.
- At the end, add the freshly chopped parsley.
- While the stew is cooking in the oven, wash and clean the cabbage and cut it into eight wedges.
- Add 1 cup of water and ½ tsp of salt in a large pan. Place the pieces of cabbage and cover with a lid. Cook the cabbage for 8 minutes.
- Serve the stew with cabbage and herb biscuits.
Enjoy!
