Creamy Cabbage-Pork Stew Recipe

Cooking Directions

• STEP 1.In a large pot or Dutch oven, heat the oil over medium heat.
• STEP 2.Add the pork cubes and cook until browned on all sides. Remove from the pot and set aside.
• STEP 3.In the same pot, add the onions and garlic and cook until softened.
• STEP 4.Add the cabbage and potatoes to the pot and cook for a few minutes, stirring occasionally.
• STEP 5.Return the pork cubes to the pot and pour in the chicken broth.
• STEP 6.Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, until the pork is tender.
• STEP 7.In a separate saucepan, melt the butter and whisk in the flour to make a roux.
• STEP 8.Gradually whisk in the heavy cream until the mixture thickens into a creamy sauce.
• STEP 9.Stir the creamy sauce into the pot with the pork and vegetables.
• STEP 10.Season with salt, pepper, and any other desired seasonings.
• STEP 11.Simmer the stew for an additional 10-15 minutes to allow the flavors to meld together.
• STEP 12.Serve the creamy cabbage-pork stew hot with crusty bread or over mashed potatoes.

Cooking Tips

• You can use boneless pork shoulder or pork loin for this recipe.
• Feel free to add other vegetables like carrots or celery to the stew.
• If you prefer a thinner stew, you can add more chicken broth or water.
• Garnish the stew with chopped fresh parsley or dill for added freshness.

Storage and Serving

• Leftover creamy cabbage-pork stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew in a pot or microwave until heated through.
• Serve the reheated stew with fresh bread or over mashed potatoes for a comforting and delicious meal.