Low-Carb Pork Stew
- 4 lbs pork, cut into cubes (boneless country-style ribs work well)
- 2 tablespoons oil
- 2 tablespoons butter
- salt
- pepper
- garlic, to taste
- 3/4 cup apple cider
- 3/4 cup beef broth
- 1 medium head of cabbage, julienned
- 3 carrots, shredded
- 1/2 cup green onion
- 1 cup whipping cream
- Brown pork in oil/butter. Add seasonings. When pork is done remove it and deglaze the pan with the cider and broth. Bring to boil, scraping down the sides/bottom of the pan. Put meat back in and add cabbage. Simmer, covered, 40-60 minutes until pork is soft. By then your juices should be reduced by about half. If not, either add more apple cider or leave the lid off and raise heat to 'boil' off more liquid. Add carrots and onions and cook over low heat until soft.
- Finally add the whipping cream and heat through BUT do not boil. Adjust seasonings to taste.
pork, oil, butter, salt, pepper, garlic, apple cider, beef broth, head of cabbage, carrots, green onion, whipping cream
Taken from www.food.com/recipe/low-carb-pork-stew-182348 (may not work)