cousins and an eclectic mix of Native American and Hispanic buddies. Her fascination with interesting, unusual and southern-comfort cuisine reflects the feelings, colors and smells of her youth. She wants everyone in the world to adore fry bread and beans—or biscuits, gravy and sassafras tea—as much as she does.
Jodi Lea Stewart’s Pork Stew in Cabbage
- 1 large onion, chopped
- ¾ cup miniature carrots
- 2 stalks celery with leaves, chopped
- ½ cup chopped fresh parsley
- 1 head cabbage cut into eight equal wedges
- 1-1/2 pounds thick boneless pork chops or pork loin cut into 1” pieces
- 1 package Eckrich smoked beef sausage cut into ½” to 1” slices
- 4 Tbls. Butter
- 2 Tbls. Extra-Virgin olive oil
- Salt to taste
- Black pepper to taste. I use lots
- Approx. ½ cup flour
- 1 bay leaf
- 1 cup white cooking wine
- 1 cup water for stew, 1 cup water for cabbage
- Red pepper flakes, optional
Prepare onion, carrots, and celery. Sauté in large heavy skillet in 2 Tbls. Butter. Add light amount of salt and pepper. Remove from pan with slotted spoon while vegetables are still tender-crisp. Set aside. Cut pork pieces and shake with flour in a plastic bag. Turn into heavy skillet. Add 2 Tbls. butter and 2 Tbls. olive oil. Turn with wooden spoon until browned on all sides. Add bay leaf, black pepper, 1 tsp. salt, cooking wine and water. Add several shakes of red pepper flakes if desired. Bring to a boil while stirring. Reduce heat and simmer covered approximately 30 minutes or until pork is fork tender. Be careful to keep fire low and stir often.
Wash and cut cabbage head into wedges. Bring 1 cup water and 1 tsp. salt to a boil in a large skillet or large-bottomed pan. Over medium heat, cook covered for 10-12 minutes until tender-crisp. Cook a second layer of cabbage wedges the same way, or do all the wedges at once by stacking them double decker. Bottom layer will be saltier if stacking wedges double. Remove and drain on paper towels a few minutes. Arrange with tongs and/or spatula on a serving dish. Sprinkle with more red pepper flakes, salt or pepper if desired.
Slice and add beef sausage rounds to pork stew. Cook covered for five minutes. Add sautéed vegetables and fresh parsley. Cook covered another five minutes. Spoon pork stew into the center of arranged cabbage wedges and serve.
Comment: I serve my pork stew in cabbage with herbed Irish soda bread. Want the recipe for the bread? Click here!
Jodi Lea Stewart’s pork stew served with herbed Irish soda bread and steamed cabbage wedge
Want to know a wee bit of history about Irish Soda Bread? Click here!
If you like Sassy, Danger and Mystery … you’ll love my novel! I hope you’ll pick up a copy of Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT. It’s available at your nearest Barnes & Noble Bookseller (note: ask them to order it from their Master List…they know it’s on there! 
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