Pork and Cabbage Stew
(Shared recipe submitted by Lee.)
Lee writes: "I thought I would make a contribution to your site by posting my delicious recipe for pork and cabbage stew."
- 1 to 1-1/2 pounds boneless pork chops, pork loin or boneless country ribs
- 2 medium onions
- 1 pound bag carrots
- 1 small chicken bouillon cube
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon tamari or soy sauce (optional)
- 2 liter bottle of cola, such as Pepsi
- 1 small bay leaf
- 1 small green cabbage
- 1 can (28-ounces) diced tomatoes
- 1-1/4 cups extra long grained enriched white rice
Brown pork (very well done, almost burnt) on both sides in large kettle. Slice both onions into very thin slices and put in a bowl. Scrape or clean carrots and cut into quarter inch round pieces and place in another bowl.
In small sauce pan put 1/3 cup water and melt bouillon cube, then mix in pineapple juice, Worcestershire Sauce, and tamari or soy sauce.
In kettle containing browned pork put all onion slices (separated) on top of meat, then pour the contents of small sauce pan slowly over onions. Then put all carrots over of the onions. Pour cola to depth of 1 inch in the kettle. Place bay leaf on top of all other ingredients. Bring to a boil and cover kettle and lower heat to a simmer. Simmer on low for 1-1/2 hours.
Cut cabbage into small pieces (no bigger than 1 inch by 1/2 inch) and wash. Extract and throw away bay leaf and fill kettle with cabbage. Return cover and cook for another hour.
Pour complete contents of can of diced tomatoes onto cabbage. Pour rice into tomatoes and use fork to mix rice into the liquid. Put top back on and cook until rice is ready (about 40 min).
About Lee: Lee's e-mail address is Mach9Engage@aol.com.