👨‍🍳 Instructions

1. 1

   In a large pot or Dutch oven, heat the oil or lard over medium heat. Add the diced smoked pork and cook until lightly browned and some fat has rendered. Remove the pork and set aside, leaving the rendered fat in the pot.

   💡 Tip: Using lard will add a traditional richness to the stew.
2. 2

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Don't rush sautéing the onions; they form a crucial flavor base.
3. 3

   Stir in the sweet paprika and caraway seeds, cooking for about 30 seconds until fragrant. Be careful not to burn the paprika.

   💡 Tip: Toasting spices briefly enhances their aroma.
4. 4

   Add the cubed potatoes and shredded cabbage to the pot. Stir to coat them with the onion and spice mixture.

   💡 Tip: Ensure the cabbage is evenly distributed.
5. 5

   Pour in the broth, add the browned smoked pork back into the pot. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the potatoes and cabbage are tender.

   💡 Tip: Simmering gently allows the flavors to meld.
6. 6

   Season the stew generously with salt and black pepper to taste. Stir well.

   💡 Tip: Taste and adjust seasoning towards the end of cooking.
7. 7

   Serve hot, optionally with a dollop of sour cream or plain yogurt.

   💡 Tip: This stew is often served with a slice of rustic bread.