Cabbage Roll Stew
We made this soup for Culture Days in New Glasgow, NS. Serving free samples to the public and giving away recipe cards. If you missed it, here is the recipe! Head to your local farmers market for your vegetables and meat product, Support Local!
- 4 tbsp olive oil
- 2 lbs pork shoulder, cubed into 1” pieces
- 1 small savoy cabbage, or half of a big one, chopped
- 5 garlic cloves, sliced
- 1 onion, diced
- 6-8 cups chicken stock
- 1.5 lbs tomatoes, cored and roughly chopped
- 3 tbsp Big Cove Food’s Red Rub Spice Blend
- 1 cup long grain rice
- salt and pepper to taste
- sour cream – optional
- In a large heavy bottomed pot, heat olive oil over medium high heat. Season the cubed pork with a little salt and pepper. When the oil starts to shimmer, toss in half the pork. Stir occasionally until your meat starts to brown and then move to a clean bowl and repeat until all meat has been seared.
- In the same pot, lower the heat to a medium and add the onions, stirring occasionally until softened. Add the garlic and Red Rub spice blend and stir for a minute longer.
- Stir in the chopped tomatoes, pork and only 4 cups of chicken stock, scrapping the bottom to get all those yummy brown bits that your meat left behind. Bring to a boil and then lower to a simmer, partially covered, for about 40 minutes.
- Next up, stir in your rice, cabbage and rest of the chicken stock. Bring to a boil and lower to a simmer, partially covered for another 15-20 minutes, or until your rice is cooked. Add salt and pepper to taste.
- It should be a beautiful, chunk stew consistency. But if you like more broth, go ahead and add a couple more cups of that chicken broth.
- Finish with a dollop of sour cream on your personal serving.