Hearty Cabbage and Pork Hocks Stew
Enjoy a comforting bowl of cabbage and pork hocks stew, where tender meat meets savory beans and crunchy cabbage. This gluten-free dish is perfect for a cozy dinner for two, providing a hearty infusion of flavors that warms your soul. Simple to prepare with basic skills, it’s an ideal way to savor nutritious ingredients that fill you up.
ingredients
- 1 pork hock (about 1 pound)
- 2 cups green cabbage, chopped
- 1 cup dried white beans (cannellini or navy), soaked overnight
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth (gluten-free)
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
steps
- 1.
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
- 2.
Add the pork hock to the pot, browning on all sides for about 5 minutes.
- 3.
Pour in the soaked beans, chicken or vegetable broth, smoked paprika, and bay leaf. Bring to a boil.
- 4.
Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beans are tender and the pork is falling off the bone.
- 5.
Remove the pork hock, shred the meat, and discard the bone and excess fat.
- 6.
Stir the chopped cabbage into the pot, along with the shredded pork. Continue cooking uncovered for another 15 minutes until the cabbage is tender.
- 7.
Season with salt and pepper to taste, and serve warm.
