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Pork & Cabbage Stew
2 pounds of pork shoulder, cut into squares
1 teaspoon of salt
Freshly ground black pepper
6 tablespoons of butter
2 onions, chopped
1 clove garlic, crushed
1 tablespoon of paprika
1/2 tablespoons of wine vinegar
1 head of white cabbage, shredded
2 cups of chicken broth
6 tablespoons of heavy cream, lightly beaten
1 tablespoon of chopped chives
Season the pork with salt and pepper. Heat 3 tablespoons of the
butter in a skillet and brown the pork on all sides. Remove from the
pan. Heat the remaining butter and fry the onions with the garlic until
golden. Add the paprika and wine vinegar and simmer for 1 minute,
stirring constantly.
Place the pork, onion mixture and cabbage in a casserole. Add the
chicken broth and simmer gently for 1 hour. Transfer to a heated serving
dish. Spoon the cream into the center of the dish and garnish with
chives. Serve with boiled potatoes. 6 servings |
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