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Ingredients1 h 20 m servings 241
Original recipe yields 4 servings
- Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
- Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
- Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.
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- Cook's Note:
- You can use red wine vinegar instead of cider vinegar if you like.
Per Serving: 241 calories; 12.8 16.4 15.2 50 1004 Full nutrition