It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is COUNTRY PORK STEW WITH CABBAGE from KAREN’S KITCHEN!!

It’s still cold enough to enjoy a good stew, even here in South Carolina. I love this version because it’s hearty,  filled with pork and sausage and other flavors you don’t normally associate with stew. It’s a nice change for the family. This recipe is prepared in a Dutch oven, but you could also make it in a crock pot. You’ll need to consider different timing on the last minute ingredients though. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 735 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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COUNTRY PORK STEW WITH CABBAGE
[From Karen’s Kitchen]
[Serves 8]

1 large onion
6 carrots
2 stalks celery
1-1/2 lb. boneless pork
3 sweet Italian sausages
2 T. butter
margarine
2 T. vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf
2 T. flour
1 cup dry white wine **
1 cup water
1 head cabbage
1/2 tsp. salt

Prepare onions, carrots, and celery, cut into chunks. Wipe pork with damp paper towel and cut into 2-inch pieces. Cut Italian sausages into halves (or thirds) crosswise.

In hot butter and oil in 6-quart Dutch oven, sauté onion, carrot and celery, stirring, about 5 minutes. With slotted spoon, remove vegetables and reserve.

In remaining fat, sauté pork and sausages, turning with wooden spoon, until well browned on all sides, about 25 minutes.

Add 1/2 tsp. salt, the pepper, bay leaf, and flour; mix well. Add wine and water. Bring to boil, stirring. Simmer covered, about 1-1/2 hour or until pork is tender.*

Add reserved vegetables last half hour of cooking, stirring well until combined.

Discard outer leaves from cabbage, wash, cut into 8 wedges. In large skillet, bring 1 cup water and the salt to boiling; add cabbage. Over medium heat, cook, covered, 8 minutes or until desired tenderness. Arrange cabbage around stew on serving dish and serve.

*If you don’t have a dutch oven, you can use a stock/soup pot. Keep an eye on it so it doesn’t stick to the bottom of the pot. As mentioned above, you can also make this in a crock pot (the simmering time will need to be adjusted).

**Recipe calls for a dry white wine. Replacing it will change the favor. However, you can replace the white wine with vegetable or chicken stock.

Happy Eating!