A great cajun inspired stew! Perfect for anytime of year. Most of the heat comes from black and white pepper and make sure to add lots of salt as the cabbage tends to extract lots of flavor from the soup.
It’s very important to toast the aromatics before adding any liqiuid as this really helps to bring out their flavor. Also, adding in the starch before liquids is also important as it helps to even;y distribute it throughout the entire stew.
Always, add herbs after liquids have been introduced into a dish, spices are much different.
Spicy pork and cabbage stew
- 3 oz. lean pork marinated in 1/2 tbsp. salt + 1 tsp. honey/honey powder
- 2 carrots diced
- 3 ribs celery diced
- 1/2 yellow onion diced
- 1 small head cabbage roughly chopped
- 1/2 cup frozen peas
- Worcestershire sauce
- 1-1 1/2 tsp ground black pepper
- large pinch of pepper flakes
- 2 bay leaves
- 1/2 tbsp. paprika
- 1/2 tsp. white pepper
- apple cider vinegar, about 1/4 cup
- 1 large garlic, pressed with a garlic presser or finely minced
- 1 tbsp. tomato paste
- 2 tsp. starch
- 3-4 sprigs fresh thyme
- about 2-3 cups water just so it covers the cabbage
- heat some olive oil in a medium sauce pan and add in the pork cooking until brown, then add in the celery, onion, and carrots cooking until onions begin to turn transparent about 3- 5 minutes.
- Add in paprika, black and white pepper, starch, pepper flakes,garlic, and tomato paste and stir for abut a minute so that the spices and tomato paste evenly coat everything, then deglaze (pour) with the apple cider vinegar and stir for a few moments
- Pour in the water, and add in the cabbage, thyme, bay leaves, and some salt. Also add in a dash of Worcestershire sauce.
- bring the soup to a boil, then reduce heat to medium and simmer for about 45 minutes
- In the last ten minutes of cooking add in the frozen peas.
- once soup is done stewing, season with salt to taste. Enjoy!