Pork and Apple Stew

Ingredients

• •1 cup apple cider
• •2 bay leaves
• •½ teaspoon pepper
• •1 cup chicken broth
• •½ cup wine
• •1 fennel bulb
• •2 sprigs flat leafed parsley
• •3 granny smith apples
• •3 tablespoons grapeseed oil
• •½ small head cabbage
• •kosher salt
• •2 medium onions
• •3 pounds pork butt
• •2 tablespoons rosemary

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Method

From foodista.com — read the original

1. 1Heat the oil over medium high heat in a Dutch oven or heavy bottom pot. Season the pork with salt and pepper. Working in batches to avoid overcrowding, brown the pork pieces on all sides.
2. 2Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot. Saut the veggies in the pork dripping for about 5 minutes.
3. 3Add the wine to deglaze, scraping up any brown bits off the bottom of the pot. Cook for a few minutes more.
4. 4Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.
5. 5Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hours, stirring occasionally.
6. 6Remove the rosemary, bay leaves, and parsley springs before serving.