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Dinner recipe · from the recipe book

Pork Stew with Apples, Cabbage and Mustard

Tender chunks of pork shoulder simmered with sweet apple, soft cabbage and potatoes in a tangy mustard-thyme broth, with a gentle cider-vinegar brightness.

Pork Stew with Apples, Cabbage and Mustard

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedcut into 1 1/2-inch cubes
  • 2 tbsp16 gAll-purpose flour
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gCanola oildivided
  • 1½ medium160 gYellow onionsliced
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried thyme
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 2 tbsp30 gYellow mustard
  • 3¼ cups720 gVegetable broth
  • 1 tbsp15 gApple cider vinegar
  • 2 medium400 gRusset potatoescut into 1-inch chunks
  • 3 medium180 gCarrotscut into 1-inch pieces
  • 4 cups shredded280 gGreen cabbagecut into thin wedges, core removed
  • 1 medium182 gApplecut into 1-inch chunks
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prepare all the vegetables, the apple and the parsley first, and set them aside.
  2. Pat the pork shoulder dry, then toss it in a bowl with the flour, half the salt and the black pepper.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown half the pork on all sides, about 6 minutes, and move it to a plate. Add the remaining half of the canola oil and brown the rest of the pork the same way.
  4. Lower the heat to medium. Add the onion and cook, stirring, until soft and golden, about 6 minutes. Stir in the garlic, thyme and paprika and cook 1 minute.
  5. Stir in the mustard, then pour in the vegetable broth and cider vinegar, scraping up the browned bits from the bottom.
  6. Return the pork and its juices to the pot. Bring to a boil, cover, reduce the heat to low and simmer 60 minutes, until the pork is nearly tender.
  7. Add the potato, carrot and the remaining half of the salt. Cover and simmer 20 minutes.
  8. Lay the cabbage and apple on top, cover and simmer 15 minutes more, until the vegetables are tender and the pork is fork-tender and well past 145°F (63°C).
  9. Stir gently, rest the stew off the heat for 5 minutes, then ladle into bowls and sprinkle with the parsley.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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