Cabbage Stew from Macedonia: The Cookbook by Katerina Nitsou

Name: Cabbage Stew from Macedonia: The Cookbook by Katerina Nitsou
Ingredients: ½ hot banana pepper, deseeded and finely diced, or ½ teaspoon crushed red pepper flakes; 2 garlic cloves, minced; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 1 cup (240 ml) red wine; 1 cup (250 g) stewed or diced tomatoes (from a jar or can); 4 cups (1 liter) boiling water; 1 medium white cabbage, cored, chopped into ½-inch (1 cm) pieces; Crumbled feta cheese, for serving (optional); Kosher salt; 2 lb (900 g) boneless pork shoulder, fat trimmed, cut into 1-inch (2.5 cm) cubes; 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, diced

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This is a classic, hearty Macedonian stew. White cabbage grows abundantly in Macedonia and is very popular in Macedonian cooking. This is one of my father’s go-to recipes and we love his slightly...

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Wooden spoon
Ladle
Serving bowl

Ingredients

½ hot banana pepper, deseeded and finely diced, or ½ teaspoon crushed red pepper flakes
2 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 cup (240 ml) red wine
1 cup (250 g) stewed or diced tomatoes (from a jar or can)
4 cups (1 liter) boiling water
1 medium white cabbage, cored, chopped into ½-inch (1 cm) pieces
Crumbled feta cheese, for serving (optional)
Kosher salt
2 lb (900 g) boneless pork shoulder, fat trimmed, cut into 1-inch (2.5 cm) cubes
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced