Pork, Potatoes and Cabbage Saute
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 4 tablespoons oil
- 1 (2 lb) boneless pork shoulder, cut into 1-inch cubes
- 2 onions, sliced
- 1 -2 tablespoon chopped fresh garlic (optional and to taste)
- crushed red pepper flakes (can use Tabasco sauce in place of the flakes, or a jalapeno pepper, chopped)
- 2 tablespoons water (can use the juice from the stewed tomatoes in place of water)
- 1 medium green cabbage, sliced
- 7 -8 cups chicken broth
- 3 (14 1/2 ounce) cans stewed tomatoes (with juice)
- 1⁄4 cup cider vinegar
- 1 tablespoon caraway seed, crushed
- salt and pepper
- sugar
- 2 lbs potatoes, peeled and cut into chunks
- 1⁄4 cup water
- 3 tablespoons flour
directions
- Heat oil in a large Dutch oven over medium-high heat.
- Working in batches add in the pork and brown on all sides.
- Transfer to a plate or bowl.
- Add in onion, garlic (if using) and about 2 tablespoons water (or juice from the tomatoes); cook until softened (about 5-6 minutes).
- Return the pork (with all the dripping from the plate) to the pot.
- Add in cabbage, broth, tomatoes, vinegar, crushed red pepper flakes, caraway seeds and salt, pepper and sugar to taste; bring to boil.
- Reduce heat to low and partially cover the pot and simmer for about 30 minutes.
- Add in potatoes; cook for 15 minutes or until potaoes are fork tender.
- In a small bowl, whisk together the flour and water until smooth.
- Add into simmering stew; cook until thickened (about 5-8 minutes).
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