Hearty Low-Oxalate Cabbage and Pork Stew

Ingredients

• 1.5 lbs pork shoulder
• 1 tsp salt
• 0.5 tsp white pepper
• 1 tsp garlic powder
• 2 tbsp light olive oil
• 1 large white onion
• 1 head cabbage
• 4 cups low sodium chicken broth
• 1 tsp dried rubbed sage
• 2 bay leaves
• 1 tbsp parsley flakes

Instructions

1. 1Cut the pork shoulder into 1-2 inch cubes. Season generously with salt, white pepper, and garlic powder.
2. 2Heat light olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork shoulder in batches until browned on all sides. Remove the pork from the pot and set aside.
3. 3Add the chopped white onion to the pot and sauté until softened, about 5-7 minutes. Add the shredded or chopped cabbage and cook until it begins to soften, about 5 minutes more.
4. 4Return the pork shoulder to the pot with the vegetables. Add the low sodium chicken broth, ensuring the pork is mostly submerged. Add dried rubbed sage and bay leaves. Bring to a simmer, then reduce heat to low, cover, and braise for at least 2 hours, or until the pork is very tender. Check the liquid level periodically and add more broth if needed.
5. 5Taste the stew and adjust seasoning with salt and white pepper as needed.
6. 6Serve the Cabbage and Pork Stew hot. Garnish with fresh parsley flakes, if desired.