Country-Style Pork Stew with Herb Biscuits
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Start this delicious pork stew simmering a few hours before the meal to allow time for the rich flavor to develop. Surround with tender-crisp cabbage wedges, Herb Biscuits to round out this down-home meal.
INGREDIENTS
1 large onion
6 carrots
2 stalks celery
1-1/2 pounds boneless pork loin or shoulder
3 sweet Italian sausages
2 tablespoons butter or margarine
2 tablespoons salad oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 tablespoons flour
1 cup dry white wine
1 cup water
HERB BISCUITS
2 cups unsifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup chopped parsley
1/3 cup shortening
3/4 cup milk1 head cabbage, about 2 pounds
1/2 teaspoon saltWith sharp knife, peel and slice onion. Pare carrots; cut each on diagonal into 2-1/2-inch pieces. Cut celery stalks on diagonal into 2-1/2-inch pieces.
Wipe pork with damp paper towels; cut into 2-inch pieces. Cut Italian sausages in half crosswise.
In hot butter and oil in 6-quart Dutch oven, sauté onion, carrot and celery, stirring, about 5 minutes. With slotted spoon, remove vegetables; reserve. In remaining fat, sauté pork and sausages, turning with wooden spoon until well browned on all sides - about 25 minutes.
Add 1/2 teaspoon salt, the pepper, bay leaf and flour; mix well. Add wine and water. Bring to boiling, stirring; simmer, covered, about 1-1/2 hours, or until pork is fork tender.
Add reserved vegetables the last 1/2 hour of cooking, stirring until well combined.
Preheat oven to 450 degrees.
Into a bowl, sift flour, baking powder, and 1 teaspoon salt; add parsley. Cut in shortening with pastry blender or 2 knives until the mixture resembles coarse cornmeal.
Make well in center; pour in milk. Stir to form a soft dough that leaves the side of the bowl.
Turn onto lightly floured pastry cloth; coat with flour; knead 8 times. Roll 1/2-inch thick. With floured 2-1/2-inch biscuit cutter, cur down into dough. Place on ungreased baking sheet 1-inch apart. Reroll and cut trimmings.
Bake 12 to 15 minutes - until lightly browned. Makes 12 Biscuits.
Discard outer leaves from cabbage; wash; cut into 8 wedges.
In large skillet, bring 1 cup water and the salt to boiling; add cabbage. Over medium heat, cook, covered, 8 minutes, or until tender-crisp.
Arrange cabbage around stew on serving dish. Pass biscuits.
Makes 8 servings