One-Pot Pork and Cabbage Stew with Cheddar Dumplings
The comforting flavors you crave, all with the convenience of one pot.
Keywords
- Main Courses
- Cheese
- Pork
- Vegetables
- Stews
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Slotted spoon
- Wooden spoon
- Whisk
- Mixing bowl
- Plate
- Spoon
- Oven
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 1 (12- to 16-ounce/340- to 454-gram) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick
- 1¼ teaspoons table salt, divided
- 1¼ teaspoons pepper, divided
- ½ teaspoon cayenne pepper
- 5 tablespoons all-purpose flour, divided
- 6 slices bacon, chopped
- ½ head green cabbage, halved, cored, and cut into 1-inch pieces (8 cups)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- 3 cups chicken broth
- 1½ tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1½ cups (7½ ounces/213 grams) all-purpose flour
- 1½ teaspoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon table salt
- 4 ounces (113 grams) extra-sharp cheddar cheese, shredded (1 cup), divided
- 1¼ cups heavy cream
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