Mediterranean Lamb and Cabbage Stew

Ingredients

• 900 g pork shoulder
• 1 head cabbage
• 1 medium white onion
• 2 medium shallot
• 1 medium orange bell pepper
• 2 tablespoons light olive oil
• 6 cups lower sodium beef broth
• 2 teaspoons ground coriander seeds
• 1 teaspoon ground ginger
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 1 teaspoon honey
• 1 teaspoon granulated garlic

Instructions

1. 1Cut the pork shoulder into 1-inch cubes. Season generously with salt, white pepper, ground coriander seeds, and ground ginger.
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 shoulder from the pot and set aside.
3. 3Add more light olive oil to the pot if needed. Add chopped white onion and shallot and sauté until softened and translucent, about 5-7 minutes. Add granulated garlic and cook for another minute until fragrant.
4. 4Add chopped orange bell pepper and cabbage to the pot. Cook, stirring occasionally, until the cabbage begins to soften, about 5-7 minutes.
5. 5Return the seared pork shoulder to the pot. Add bay leaves, thyme, and rosemary. Pour in lower sodium beef broth to cover the pork shoulder and vegetables. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork shoulder is very tender. Check occasionally and add more broth if needed to keep the pork shoulder submerged.
6. 6Taste and adjust seasoning with salt and white pepper as needed. Add a small amount of Honey if desired for a touch of sweetness.
7. 7Remove the bay leaves before serving. Serve the stew hot in bowls. Garnish with fresh herbs if desired.