Ingredients
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2 Tablespoons Olive Oil
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1 head green Cabbage
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1 cup frozen Corn
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¼ cup Tomato Paste
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2 cups low-sodium Chicken broth
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½ teaspoon sweet Hungarian Paprika
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About 1¾ pound leftover Pork
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Salt
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Black Pepper
Directions
This stew happened one night when there was only enough leftover meat for one person but four hungry mouths. Making the most of the situation required adding some vegetables and broth and bringing everything up to a simmer. Stew happens.
Steps
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1
Done
|
Heat the olive oil in a 5-quart Dutch oven or other heavy pot over medium heat. Add the cabbage and corn and sauté for 5 minutes. |
|
2
Done
|
Add the tomato paste, stirring to coat. |
|
3
Done
|
Pour in the broth and bring to a simmer. Add the paprika and pork verde, with the sauce, and simmer until the meat is heated through. |
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4
Done
|
Season with salt and black pepper to taste. |
