Prep 15 mins
Cook 1 hr
Total comfort food! I have also made this using spicy Italian sausages, cut into pieces in place of the pork, make sure to brown the sausages first. You can add in other veggies if you like with the cabbage. Serve this in a large serving bowl or soup bowl, sprinkle grated Parmesan cheese on top, and serve with crusty Italian style buns.
- 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
- 2 lbs potatoes, peeled and cut into chunks
- 1⁄4 cup water
- 3 tablespoons flour
- 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).