Latvian Pork & Cabbage Stew

Name: Latvian Pork & Cabbage Stew
Yield: Serves 8–10
Cuisine: Latvian
Ingredients: 3½ lb. Yukon gold potatoes, peeled and cut into 1½″ pieces; Sour cream, to garnish; ⅔ cup canned tomato sauce; 3 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper, to taste; 3 ribs celery, cut into ½″-thick slices; 1 cup pitted prunes, halved; 1 tbsp. red wine vinegar; 1¾ lb. boneless pork shoulder, cut into 1½″ pieces; 3 tbsp. canola oil; 4 medium carrots, peeled and cut into ¾″-thick rounds; 1 large yellow onion, finely chopped; 1 medium head cabbage, cored and coarsely shredded; 1 tbsp. sugar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

This one-pot stew from the Baltic nation of Latvia features all three of the country’s mealtime staples: pork, potatoes, and cabbage. They’re ensconced in a delicious sweet-and-sour broth made from a simple yet surprising combination of tomato sauce and prunes.

Ingredients

3 tbsp. canola oil
1¾ lb. boneless pork shoulder, cut into 1½″ pieces
Kosher salt and freshl

Europe
Latvia
Main course
Stew
Gluten-free

Method

Heat oil in an 8-qt. Dutch oven over medium-high. Season pork with salt and pepper. Working in batches, cook pork, turning as needed, until browned, about 10 minutes. Using a slotted spoon, transfer pork to a bowl and set aside.
Add garlic and onion to pot and cook, stirring occasionally, until soft, about 4 minutes. Without stirring, return pork to pot in a si