Sung Si-kyung's Cabbage Pork Shoulder Stew
A delightful French-style meat dish where golden-seared pork shoulder and sweet cabbage are gently simmered in white wine until tender.
Ingredients needed 2 servings
Recipe
Cooking tips
- For the best clean flavor, choose a dry white wine without sweetness.
- Cabbage shrinks significantly when heated, so use much more than you think—enough to fill the pot.
- Adding butter at the end softens the wine's acidity and gives the sauce a richer, heavier consistency.
- The remaining savory, rich broth is excellent for dipping plain baguette or bread.
Recommended for
- Those who want to use leftover cabbage to create a sophisticated, exotic main dish.
- Those who want to easily create a French-style home restaurant atmosphere.
- Those looking for a hearty, mild meat dish to enjoy with wine.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Solo Cooking God Japanese-Style Cabbage Pork Belly Donburi
- Solo Cooking God Chinese-Style Cabbage Pork Belly Rice Bowl
- Kim Jin-soon's Garlic Bomb Spicy Pork Neck Braise
- Kim Jin-soon's Steamed Pork Neck and Napa Cabbage Heart
- Lee Hye-jung's Cabbage and Pork Kimchi Stir-fry
- Maeil Matna Microwave Thinly Sliced Pork Belly Cabbage Rolls
- Raymon Kim's Pork with Cabbage and Bell Pepper Stir-Fry
- Okjubu's Cabbage Cheese Pan
- Okjubu's Pork Jowl Stir-fry with Cabbage and Doenjang Mayo Sauce
- Lee Yeon-bok's Cabbage and Pork Stir-fry
