Name: Luscious Cabbage Stew
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Cuisine: Asian
Ingredients: 1 tablespoon of olive oil; 1 small head of green cabbage, sliced; ½ red onion, roughly chopped; ½ sweet onion; 3 cloves of garlic, chopped; 1 leek; 4 to 5 carrots, roughly chopped or half a bag of baby carrots; 1 bay leaf; 1 teaspoon of dried basil and 1 tablespoon of fresh basil, chopped; 3 fresh thyme sprigs (optional); 1 tablespoon of sweet paprika; ¼ teaspoon of sea salt; ¼ teaspoon of ground black pepper; ⅛ teaspoon of caraway seeds, crushed; 1 pinch of cayenne; 2 cups of bone broth or veggie broth; 2 pounds of pork mince

Here’s a great recipe based on traditional Polish Hunter’s Stew, which consists of mostly cabbage and other veggies with pork. This Luscious Cabbage Stew is so velvety and nourishing.

This is better than the original, in my opinion, because the original called for several different kinds of pork and multiple deglazing. It takes forever, and it’s a lot heavier. I like cooking, but if I’m going to spend 3 1/2 hours in the kitchen, it had better be Thanksgiving.

This Luscious Cabbage Stew will be ready in just around an hour. So it’s great for a weekend night dinner, and it reheats well, so it’s perfect for leftovers.

Luscious Cabbage Stew

Serves: 8 people

Cooking time: 60 minutes

Level: Novice

Print Recipe

Ingredients

1 tablespoon of olive oil
1 small head of green cabbage, sliced
½ red onion, roughly chopped
½ sweet onion
3 cloves of garlic, chopped
1 leek
4 to 5 carrots, roughly chopped or half a bag of baby carrots
1 bay leaf
1 teaspoon of dried basil and 1 tablespoon of fresh basil, chopped
3 fresh thyme sprigs (optional)
1 tablespoon of sweet paprika
¼ teaspoon of sea salt
¼ teaspoon of ground black pepper
⅛ teaspoon of caraway seeds, crushed
1 pinch of cayenne
2 cups of bone broth or veggie broth
2 pounds of pork mince

Instructions

Preheat the oven to 350 degrees.
Cook the pork in a large pan until heated through and browned.
Put the pork into a large glass baking dish.
Add olive oil to a pan, then the onions and leek. Saute 7 for minutes.
Add the carrots, garlic and cabbage and stir. Let cook for 2 minutes.
Add the broth, spices and herbs to the pan and let it simmer for 15 minutes with the lid on the pan. The veggies will steam in the broth, absorbing its nutrients. Stir occasionally as they wilt and scrape the bits off the bottom of the pan, and stir once you can.
Pour the veggie and broth mixture over the pork in the glass baking dish.
Mix the ingredients in the baking dish and bake in the oven for about 1 hour or until the top looks slightly browned.
Serve with a couple of fresh scoops of raw sauerkraut and minced garlic if desired.