Savoy Cabbage Stew with Pork and Apples

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the meat into not too small cubes and the onion into rings. Clean the carrots and slice them. Quarter the savoy cabbage, remove the stalk and the thick leaf veins and cut the cabbage into strips.
Fry the meat in a sufficiently large saucepan. Add the onion rings and fry until translucent. Add the carrots and savoy cabbage while stirring. Deglaze with the broth and bring to the boil. Add a little salt, reduce the heat and let the stew simmer covered for 30 minutes, stirring occasionally.
In the meantime, wash the apples, quarter them, remove the core and roughly cut into pieces. Put the apples in the stew and let simmer for another 30 minutes. Season the stew with salt, pepper and the curry powder to taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.