Lamb and Cabbage Stew with Rosemary

Ingredients

• 1.5 lb pork shoulder
• 1 medium, shredded cabbage
• 1 medium, chopped white onion
• 6 cups low sodium chicken broth
• 2 tablespoons, chopped fresh rosemary
• 2 tablespoons light olive oil
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 1 teaspoon garlic powder
• 2 leaves bay leaves

Instructions

1. 1Cut the pork shoulder into 1-inch cubes.
2. 2Heat the light olive oil in a large pot or Dutch oven over medium-high heat.
3. 3Brown the pork cubes in batches, ensuring not to overcrowd the pot. Season with salt, white pepper, and garlic powder.
4. 4Remove the pork from the pot and set aside.
5. 5Add the chopped white onion to the pot and cook until softened, about 5 minutes.
6. 6Return the pork to the pot.
7. 7Pour in the low sodium chicken broth, add the fresh rosemary and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes, or until the lamb is tender.
8. 8Stir in the shredded cabbage and cook for another 15 minutes, or until the cabbage is tender.
9. 9Remove the bay leaves before serving. Serve hot.