Pork Ragu with Cabbage

Pork Ragu with Cabbage is a hearty and flavorful low-carb dish that combines tender pork with savory spices, served atop sautéed cabbage instead of traditional pasta. This comforting French-inspired dish is perfect for a cozy dinner, offering a delicious twist on classic ragu.

Ingredients

• Pork shoulder - 300 grams, diced
• Cabbage - 200 grams, shredded
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Diced tomatoes - 200 grams (canned or fresh)
• Chicken broth - 150 ml
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional for serving)

Steps

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced pork shoulder. Cook until the pork is browned on all sides, about 8-10 minutes.
3. Stir in the tomato paste, diced tomatoes, chicken broth, oregano, thyme, salt, and black pepper. Bring to a simmer.
4. Reduce the heat to low, cover, and let the ragu simmer for 25-30 minutes, stirring occasionally, until the pork is tender.
5. While the ragu is simmering, in a separate pan, sauté the shredded cabbage in a bit of olive oil over medium heat until tender, about 5-7 minutes. Season lightly with salt and pepper.
6. Serve the pork ragu over the sautéed cabbage. Top with grated Parmesan cheese if desired.

Nutrition

• Calories: 380
• Protein: 36 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 540 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins K and C from cabbage, promoting immune health.

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