Cassoeula with a Twist

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat a large pot over medium heat and add the pork shoulder chunks. Cook until browned on all sides, then remove from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
4. 4.
   Return the pork shoulder to the pot and add the sliced cabbage, chicken or vegetable broth, bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the pork is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf before serving.
7. 7.
   Serve the Cassoeula hot with polenta or crusty bread.

Treat your ingredients with care...

• Pork shoulder — Trim any excess fat from the pork shoulder before cooking to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, you can brown the pork shoulder in batches before cooking the vegetables.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.

Serving advice

Serve the Cassoeula in deep bowls, allowing the flavorful broth to surround the tender pork and cabbage. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, you can arrange a few cabbage leaves on top of the stew before serving. This adds a touch of freshness and visual appeal.