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Luxembourgish Pork and Cabbage Stew
A comforting and rustic stew featuring tender pieces of pork simmered with shredded cabbage, potatoes, and carrots in a savory tomato-based broth. This hearty dish is a staple in Luxembourgish home cooking, perfect for a chilly evening.
đ§ Ingredienser
- 1 kg Pork shoulder or loin(cut into 1.5-inch cubes)
- 4 tbsp Olive oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Potatoes(peeled and cubed)
- 1 medium Carrot(peeled and cubed)
- 2 Leeks(cleaned and sliced)
- 1 small Cabbage(about 400g, shredded)
- 1 cup Tomato puree (passata)(approx. 200g)
- 2 cups Water
- 3 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Ground pepper
đšâđł Instruktioner
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 2
Add the pork cubes to the pot and brown them on all sides for 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato puree, sliced leeks, and 1.5 cups of water. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 30 minutes.
- 4
Uncover the pot and add the cubed potatoes, cubed carrot, and chopped parsley. Stir well. Season with salt and pepper to taste.
- 5
Add the shredded cabbage and the remaining 0.5 cup of water. Stir everything together to combine. Cover the pot again and let the stew simmer for at least 1 hour, or until the pork and vegetables are tender.
- 6
Taste and adjust seasoning if necessary. Serve hot, with a slice of crusty bread for dipping.
đĄ Proffstips
- âFor a richer flavor, you can brown the pork in batches.
- âIf you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot.
- âThis stew tastes even better the next day, as the flavors meld together.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a bay leaf or a pinch of caraway seeds for extra flavor.
- A dollop of sour cream or crĂšme fraĂźche can be added to each serving.