Pork and Cabbage Stew

By Sarah Burchard

Serves 4-6

Ingredients

2-4 Tbsp grapeseed or canola oil

1 lb pork shoulder, cubed

1 each yellow onion, large dice

2 large carrots, sliced thick

2 cloves garlic, minced

2 Tbsp tomato paste

TT salt and pepper

*optional 1 pinch chili flake

1 bay leaf

*optional 1/2 cup white wine

3 cups pork or chicken stock

1/2 head cabbage, large dice

1/2 bunch parsley, chopped

Directions

Heat a large pot, or dutch oven, on high heat and add a splash of oil. Season the pork on all sides with salt and pepper. Working in batches, place the pork in the pan in one layer, being careful not to crowd the pan, and sear the chunks of meat on both sides until dark brown and caramelized. Add more oil as needed. Remove from pan.

In the same pan, reduce heat to medium and add more oil if necessary. Add the onion and carrot, season with salt and pepper and sauté until translucent.

Add the garlic and sauté one minute. Add the tomato paste, chili flake and bay leaf and stir well to combine. Add the wine to deglaze and reduce until almost all evaporated. Add the pork back to the pot, add the stock, season with salt and pepper again and bring to a boil. Reduce to a simmer and cook partially covered for one hour.

Add the cabbage to the pot, give it a stir and continue cooking partially covered about another 1 1/2 hours, until the pork and cabbage are tender.

Check seasoning, add more salt and pepper if needed, and stir in the parsley.

Serve with rice, poi, bread, potatoes, steamed 'ʻulu, pasta, or anything else that you have on hand.

For more of Sarah’s recipes visit: www.healthylocavore.com