Stovetop Braised Pork Shoulder with Sweet Cabbage, Carrots & Mashed Russets
This fast braise gives sale-priced pork shoulder steak a big payoff: savory, lightly sweet, and spoon-tender with cabbage and carrots. A side of creamy mashed russets makes it cozy without repeating your recent stews or chops.
Back to full listIngredients
- Pork shoulder steaks or bone-in Boston butt shoulder roast 1 to 1.25 lb $2.49/lb sale
- Green cabbage 3/4 lb $1.49/lb
- Carrots 1/2 lb $1.69/lb
- Russet potatoes 1 lb $1.29/lb or 5 lb bag $2.99
- Yellow onion 1 medium $1.49/lb or $3.49 bag sale
- Chicken broth 1 cup $1.79 sale
- Garlic 2 cloves $1.50 each
- Parsley 1 tablespoon chopped $1.69 each
- Olive oil or butter, salt, pepper as needed pantry
Instructions
- Prep 1 to 1.25 lb pork shoulder steaks or bone-in Boston butt shoulder roast ($2.49/lb sale) by patting dry and seasoning with 3/4 teaspoon salt and black pepper. Thinly slice 1 medium yellow onion ($1.49/lb or from the $3.49 sale bag), peel and slice 1/2 lb carrots ($1.69/lb), shred 3/4 lb green cabbage ($1.49/lb), mince 2 garlic cloves ($1.50 each bulb), and peel and cube 1 lb russet potatoes ($1.29/lb or from the $2.99 5 lb bag).
- Place the 1 lb russet potatoes in a pot with cold salted water. Bring to a boil and cook 12 to 15 minutes until very tender.
- At the same time, heat 1 tablespoon olive oil in a deep skillet or Dutch oven over medium-high heat. Brown the seasoned 1 to 1.25 lb pork shoulder for 3 to 4 minutes per side. Transfer to a plate.
- Lower the heat to medium. Add the sliced 1 medium yellow onion and 1/2 lb carrots to the skillet with another teaspoon of oil if needed. Cook 4 minutes until beginning to soften. Add 2 minced garlic cloves and stir 30 seconds.
- Add the shredded 3/4 lb green cabbage and cook 2 to 3 minutes until it starts to wilt. Pour in 1 cup Simple Truth Organic chicken broth ($1.79 sale), scraping up any browned bits.
- Nestle the browned pork shoulder back into the skillet. Cover and simmer gently for 18 to 22 minutes, turning once, until the pork is tender and cooked through and the cabbage is silky.
- Drain the 1 lb russet potatoes. Mash them with 1 tablespoon olive oil or butter, 1/4 to 1/3 cup hot water or broth, 1/4 teaspoon salt, and black pepper until smooth.
- Taste the braise and adjust seasoning with salt and pepper. Stir in 1 tablespoon chopped parsley ($1.69 each bunch).
- Serve the braised pork and cabbage over or beside the mashed russets, spooning the broth-rich vegetables over the top.
Cook time: 45 minutes
Estimated cost: $11-15
Health notes: About 650-760 calories per serving. Good protein and satisfying iron from pork, plus fiber and vitamin A from cabbage and carrots. For a lighter plate, serve a smaller portion of mashed potatoes and more braised vegetables.
Drink pairing: Pinot Noir is a natural fit for the savory pork and sweet cabbage, while a fruit-forward Zinfandel stands up well to the richer braised flavors.