Pork stew with cabbage
Ingredients · Servings 4
- 2 medium heads Red Onion
- Fat
- 60 dkg Pork shoulder
- 2 cloves Garlic
- Only
- 1 small bunch of Peppermint
- 1/4 head of cabbage
Method · 1 h 20 min
- To prepare the cabbage and pork stew, first clean the red onion and cut it into half rings. Heat a little fat in a large pot or deep frying pan and start to sauté the onion. You don't have to wait until it is completely soft: when it starts to smell fragrant, add the cleaned pork shoulder cut into strips. Stir-fry the meat until it releases a little juice. Then add the peeled, crushed garlic, salt, and sprinkle generously with allspice - this will give the cabbage and pork stew a characteristic aroma. Continue to simmer under a lid over low heat. If necessary, add a little water from time to time to keep it juicy.
- Meanwhile, prepare the cabbage: remove the outer leaves and slice the rest into thicker strips. When the meat is completely tender, add the cabbage and simmer together for a few more minutes, just long enough for the cabbage to remain crunchy.
- Pork stew with cabbage is best served fresh and hot. It can be served with fresh baked goods or boiled potatoes.
