Thursday, November 8, 2012

Cabbage Stew w/Pork #FBS4Sandy

By now we have all heard and seen the heartbreaking stories as well as pictures coming from the areas struck by Hurricane Sandy.  Two food bloggers -  Jenn and the Creative Culinary - put out a call for to support the victims of Hurricane Sandy "Food Bloggers Support for Sandy -> #FBS4Sandy" with a virtual event.   The idea is to bring support to those effected; and  raise awareness as to where to donate.  Each blogger posts a recipe for a dish that brings comfort, and warmth.  A dish one would bring to a neighbor, or friend to make them feel better.  Food that lifts the spirit by the spoonful....

People are suffering - it is awful.  One of my friends showed me pictures from the town where here sister lives.  It is heartbreaking.  Take a look at the Longbranch Eatontown Patch - there is so much heartbreak. Please let us all come together and help.  Please donate - the bigger organizations are

  • American Red Cross is providing food, shelter, and other forms of support to hurricane victims. You can donate directly to the Red Cross or  you can also text the word “Redcross” to 90999 to make a $10 donation.
  • The Salvation Army is also focused on providing food, shelter, and support to victims, and takes donations for storm relief.
  • Feeding America is providing food, water and supplies to those who need it as part of their disaster relief program  
As for the food, here is Cabbage Stew with Chunks of Pork.  It is a one pot dish that travels easy.  It brings comfort by the spoonful...
copyright galactopdx 2012

Cabbage Stew with Pork
- Splash of olive oil
- 2 onions finely chopped
- 2 large carrots {or 3 medium} cleaned, and cut into chunks
- 2 celery stalks sliced
- 1-1/2 lbs. pork shoulder {I used country style pork ribs} cut into about 1" pieces
- 1/2 lb. lean bacon
- 1 medium head of white cabbage, cut into to chunks - core removed
- 4 medium to small russet potatoes - peeled and cut into chunks
- 2 C water
- Salt, pepper, and red pepper flakes to taste

1.  heat splash of olive oil and when hot add, onions, carrots, celery, and a pinch of salt.  Reduce heat 
     and cover pot - keep at low for about 20 minutes stirring often. When vegetables are soft, and onions 
     translucent, add
2. pork; keep temperature at low and cover pot.  Stir every so often - at the same time add
3. in a large stock pot - cabbage, potatoes, and water.  Bring to a boil, reduce heat and reduce heat to
    low. Partially cover - After 30 minutes;
4. add {either way works} cabbage and potatoes to vegetable/pork mixture - or add vegetable/pork
    mixture to cabbage/potato pot; cover and keep heat on low
5. in a pan fry bacon until crispy - break (or cut) into small pieces  add to stew; 
6. add pepper, salt, and red pepper flakes to taste.  Simmer for another 15 minutes or so before
adapted from The Oregonian


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