Hearty Lamb and Cabbage Stew

Ingredients

• 900 g pork shoulder
• 1 medium cabbage
• 1 medium white onion
• 2 tablespoons dill
• 2 tablespoons light olive oil
• 6 cups low sodium chicken broth
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 0.5 teaspoon dried rubbed sage
• 2 leaves bay leaves

Instructions

1. 1Cut the pork shoulder into 1-inch cubes.
2. 2Roughly chop the cabbage and the white onion.
3. 3Heat the light olive oil in a large pot or Dutch oven over medium-high heat.
4. 4Add the cubed pork shoulder and brown on all sides. This may need to be done in batches to avoid overcrowding the pot.
5. 5Remove the lamb from the pot and set aside.
6. 6Add the chopped white onion to the pot and cook until softened, about 5 minutes.
7. 7Add the chopped cabbage to the pot and cook for another 5 minutes, stirring occasionally.
8. 8Return the browned lamb to the pot.
9. 9Pour in the low sodium chicken broth, add the salt, white pepper, dried rubbed sage, and bay leaves.
10. 10Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the lamb is very tender.
11. 11Stir in the chopped fresh dill during the last 10 minutes of cooking.
12. 12Remove the bay leaves before serving. Serve hot.