Hearty Pork & Cabbage Stew (A Proletarian Classic)

Hey Freaks! Kolbeigh van Keuken here, back with another culinary adventure. Today, we're diving into a dish steeped in history – a hearty and flavorful Pork & Cabbage Stew. This recipe isn't just about sustenance; it's a window into the lives of those who toiled in the fields and factories, the very essence of the proletariat. It's a dish born of necessity, transforming humble ingredients into a satisfying and warming meal. I've always been fascinated by these kinds of recipes – how resourcefulness and a little bit of spice (that's where the paprika comes in, folks!) can create something truly special.

Hearty Pork & Cabbage Stew (A Proletarian Classic)

This stew is a cornerstone of working-class cuisine, particularly in Eastern and Central Europe. It was a staple for those who needed a filling, affordable meal to fuel their days. The beauty of this dish is its adaptability. It's simple, forgiving, and incredibly delicious. And, of course, it's begging for a generous sprinkle of paprika! I remember my grandmother making this – the aroma would fill the entire house, a comforting promise of warmth and good food after a long day. She always said, "A little paprika makes everything better!" And she was absolutely right.

Ingredients

• 2 lbs Pork Shoulder, cut into 1-inch cubes (Beef chuck works beautifully too!)
• 1 large Onion, chopped
• 2 Carrots, peeled and chopped
• 2 cups Cabbage, shredded (green or savoy)
• 4 cups Chicken or Vegetable Broth
• 2 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Paprika (sweet or smoked - I prefer smoked!)
• 1/2 tsp Dried Thyme
• Salt and Black Pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot. Remove the pork and set aside.
2. Add the onion and carrots to the pot and cook until softened, about 5-7 minutes.
3. Stir in the tomato paste and paprika, cooking for 1 minute more until fragrant.
4. Add the cabbage and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the pork is tender.
5. Return the pork to the pot. Stir in the thyme, salt, and pepper. Simmer for another 15-20 minutes to allow the flavors to meld.
6. Serve hot with crusty bread for dipping. A dollop of sour cream is always a welcome addition!

Chef's Notes & Substitutions:

Pork Substitute: If you can't find pork shoulder, beef chuck is an excellent substitute. It will take a similar amount of time to cook. Cabbage Substitute: If you're not a fan of cabbage, you can use green beans or Brussels sprouts. Just be mindful of the cooking time – green beans will cook faster than cabbage.

Enjoy this taste of history, Freaks! Let me know in the comments how your stew turned out. And don't forget the paprika!