Ingredients with Measurements:
- 1 pound pork shoulder, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/2 head of cabbage, chopped
- 1 can of diced tomatoes (14 oz)
- 1 bay leaf
- 4 cups of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the Dutch oven over medium-high heat. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the carrots, celery, and cabbage to the pot and cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes, bay leaf, chicken broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.
5. Remove the bay leaf and discard. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for browning the pork shoulder
- Low heat for simmering the garbure
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 21g
- Protein: 30g
- Sodium: 1300mg
- Fiber: 7g
- Sugar: 11g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder
- Chicken broth can be substituted with vegetable broth
- Cabbage can be substituted with kale or collard greens
Variations:
- Add diced potatoes to the garbure for a heartier meal
- Use smoked sausage instead of pork shoulder for a different flavor
- Add white beans for extra protein
Tips and tricks:
- To save time, chop the vegetables and garlic ahead of time
- Use a slotted spoon to remove any excess fat from the pot before serving
- Serve with crusty bread for dipping
Storage instructions:
- Store leftover garbure in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat garbure in a pot over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the garbure is too thick, add more chicken broth to thin it out
- If the pork shoulder is tough, simmer for an additional 30 minutes
Food safety advice:
- Make sure the pork shoulder is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Garbure is a traditional French soup made with vegetables and meat, typically pork or duck. It originated in the Gascony region of France.
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: French