Marolles-Style Smoked Pork & Cabbage Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, slow-simmered stew honoring Brussels' Marolles district, featuring smoky pork shoulder, tender cabbage, and root vegetables in a rich, flavorful broth. This Belgian-inspired soup recipe, ready in about 100 minutes, pairs smoked pork shoulder, savoy cabbage, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 80 min Serves 4 Belgian cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat pork shoulder dry with paper towels; season with salt and pepper. Melt 1 tbsp butter in a large pot over medium-high heat and sear pork in batches until golden brown on all sides—do not overcrowd the pot.
  2. Step 2: Remove pork and set aside. Add chopped onion and celery to the pot; cook for 5 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Sprinkle flour over vegetables and stir constantly for 1 minute to form a paste, then gradually whisk in beef broth until smooth.
  4. Step 4: Return pork to pot, add diced carrots, thyme, and bay leaves; bring to a gentle simmer.
  5. Step 5: Cover and reduce heat to low; simmer for 1 hour until pork is tender. Add shredded cabbage and simmer uncovered for 20 minutes until cabbage is tender but still bright green.
  6. Step 6: Remove bay leaves; taste and adjust seasoning. Serve hot with crusty bread for dipping.

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