Ingredients with Measurements:
- 1 pound salt pork, cut into small pieces
- 1 head cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the salt pork over medium heat until crispy and browned. Remove the pork from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent.
3. Add the chopped cabbage to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes, or until the cabbage has started to wilt.
4. Add the chicken broth, dried thyme, and paprika to the pot. Stir to combine.
5. Return the salt pork to the pot and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the cabbage is tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Cook over medium heat until the mixture comes to a boil, then reduce to low and simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 30g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Instead of salt pork, you can use bacon or pancetta.
- Instead of chicken broth, you can use vegetable broth or water.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different spices, such as cumin or coriander, to change the flavor profile.
- Add diced carrots or celery for extra vegetables.
Tips and tricks:
- Be sure to cook the salt pork until it is crispy and browned for maximum flavor.
- If the stew is too thick, add more broth or water to thin it out.
- Serve with crusty bread to soak up the broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until warmed through.
Presentation ideas:
Serve the stew in a large bowl with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Crusty bread or garlic bread would be a great side dish.
Troubleshooting advice:
If the stew is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Salt pork has been used for centuries as a way to preserve meat before refrigeration was available.
Flavor profiles:
This stew has a savory and slightly salty flavor from the salt pork, with a hint of sweetness from the cabbage.
Serving suggestions:
Serve the stew in large bowls with crusty bread for dipping.
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