French · Dinner
Pork and Cabbage Stew
Braised pork shoulder simmered with cabbage, carrot, onion and cider vinegar until fork-tender, finished with Dijon mustard and thyme for a tangy, savoury French bistro stew. Served in its own reduced broth alongside boiled potatoes to soak up the pan juices and mustard-edged sauce.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.1gProtein
36.2gFat
29.8gCarbs
8.9gSugar
6.4gFiber
780mgSodium
156mgChol
12.1gSat Fat
1450mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork shoulder chunks dry with paper towels and season all over with salt and black pepper.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the pork on all sides until a deep golden crust forms, about 5 minutes total.
3
Sweat
Add the onion, garlic and carrot to the pot over medium heat and cook 4 minutes, stirring, until the onion turns translucent.
4
Deglaze
Pour the chicken stock and apple cider vinegar into the pot, scraping the base with a spoon for 1 minute until browned bits lift off.
5
Braise
Return the pork to the pot, add the bay leaf and thyme, cover and simmer on low heat for 70 minutes until fork-tender, then add the cabbage and potato, cover and cook 15 minutes until tender.
6
Plate
Stir the Dijon mustard into the pot and spoon the pork, cabbage and potato into a shallow bowl, ladling the mustard-flecked broth over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder, cut into 1.5-inch chunks
- 3 cups300g green cabbage
- 1 cup120g carrot
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp apple cider vinegar
- 2 tsp2 tsp thyme leaves, fresh
- 22 bay leaf
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- 11 oz311g potato
