One-Pot Pork and Cabbage Stew with Cheddar Dumplings
By Amanda LuchtelPublished on August 23, 2021
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
Stew
1 (12- to 16-ounce/340- to 454-gram) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick1¼ teaspoons table salt, divided1¼ teaspoons pepper, divided½ teaspoon cayenne pepper 5 tablespoons all-purpose flour, divided6 slices bacon, chopped½ head green cabbage, halved, cored, and cut into 1-inch pieces (8 cups)1 onion, chopped2 carrots, peeled and chopped3 garlic cloves, minced2 teaspoons chopped fresh rosemary 3 cups chicken broth 1½ tablespoons Dijon mustard 2 tablespoons chopped fresh parsleyDumplings
1½ cups (7½ ounces/213 grams) all-purpose flour 1½ teaspoons sugar 1½ teaspoons baking powder ½ teaspoon table salt 4 ounces (113 grams) extra-sharp cheddar cheese, shredded (1 cup), divided1¼ cups heavy creamBefore You Begin
One medium head of cabbage weighs about 2 pounds.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Sprinkle pork with ¾ teaspoon salt, ¾ teaspoon pepper, and cayenne. Toss pork with 1 tablespoon flour; set aside.
- Cook bacon in Dutch oven over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to plate.
- Add pork in single layer to fat left in pot, breaking up any clumps. Cook, without stirring, until well browned on bottom, 3 to 5 minutes. Using slotted spoon, transfer pork to plate with bacon.
- Add cabbage, onion, carrots, garlic, rosemary, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to fat left in pot (if very little fat remains, add 1 tablespoon vegetable oil). Cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes.
- Stir in remaining ¼ cup flour to coat vegetables. Slowly stir in broth and mustard, scraping up any browned bits and smoothing out any lumps with wooden spoon. Bring to simmer. Cover; reduce heat to medium-low; and simmer until flavors meld, about 7 minutes. Off heat, stir in pork, bacon, and any accumulated juices.
- Meanwhile, whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in ¾ cup cheddar. Add cream and stir until just combined.
- Using 2 large soupspoons, drop golf ball–size portions of dumpling dough onto stew (about 14 dumplings). Sprinkle dumplings with remaining ¼ cup cheddar. Bake, uncovered, until tops of dumplings are light golden brown, about 25 minutes. Let cool for 15 minutes. Sprinkle with parsley and serve.
for the stew
for the dumplings
Time
1¾ hoursYield
Serves 4 to 6Ingredients
Stew
1 (12- to 16-ounce/340- to 454-gram) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick
1¼ teaspoons table salt, divided
1¼ teaspoons pepper, divided
½ teaspoon cayenne pepper
5 tablespoons all-purpose flour, divided
6 slices bacon, chopped
½ head green cabbage, halved, cored, and cut into 1-inch pieces (8 cups)
1 onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
2 teaspoons chopped fresh rosemary
3 cups chicken broth
1½ tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
Dumplings
1½ cups (7½ ounces/213 grams) all-purpose flour
1½ teaspoons sugar
1½ teaspoons baking powder
½ teaspoon table salt
4 ounces (113 grams) extra-sharp cheddar cheese, shredded (1 cup), divided
1¼ cups heavy cream
Test Kitchen Techniques
Ingredients
Stew
1 (12- to 16-ounce/340- to 454-gram) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick
1¼ teaspoons table salt, divided
1¼ teaspoons pepper, divided
½ teaspoon cayenne pepper
5 tablespoons all-purpose flour, divided
6 slices bacon, chopped
½ head green cabbage, halved, cored, and cut into 1-inch pieces (8 cups)
1 onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
2 teaspoons chopped fresh rosemary
3 cups chicken broth
1½ tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
Dumplings
1½ cups (7½ ounces/213 grams) all-purpose flour
1½ teaspoons sugar
1½ teaspoons baking powder
½ teaspoon table salt
4 ounces (113 grams) extra-sharp cheddar cheese, shredded (1 cup), divided
1¼ cups heavy cream
Test Kitchen Techniques
Ingredients
Stew
1 (12- to 16-ounce/340- to 454-gram) pork tenderloin, trimmed, halved lengthwise, and sliced crosswise ¼ inch thick
1¼ teaspoons table salt, divided
1¼ teaspoons pepper, divided
½ teaspoon cayenne pepper
5 tablespoons all-purpose flour, divided
6 slices bacon, chopped
½ head green cabbage, halved, cored, and cut into 1-inch pieces (8 cups)
1 onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
2 teaspoons chopped fresh rosemary
3 cups chicken broth
1½ tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
Dumplings
1½ cups (7½ ounces/213 grams) all-purpose flour
1½ teaspoons sugar
1½ teaspoons baking powder
½ teaspoon table salt
4 ounces (113 grams) extra-sharp cheddar cheese, shredded (1 cup), divided
1¼ cups heavy cream
Test Kitchen Techniques
Why This Recipe Works
We topped a hearty, savory stew made with bacon, pork tenderloin, cabbage, and carrots with crisp, golden cheddar dumplings. First we seasoned strips of pork tenderloin and coated them in flour to create velvety pieces of meat once they were browned in bacon fat and stewed. Next we sautéed cabbage, onion, and carrots with heady rosemary until the cabbage was wilted. Coating the vegetables with a bit of flour before adding chicken broth helped the stew thicken as it cooked, and piercing Dijon added depth and complexity to round out the dish. For a comforting one-pot meal, we made a quick stir-together cheddar dumpling dough and evenly dropped it onto the stew. We sprinkled the dumplings with more cheddar before baking them until they were light golden brown.
Before You Begin
One medium head of cabbage weighs about 2 pounds.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Sprinkle pork with ¾ teaspoon salt, ¾ teaspoon pepper, and cayenne. Toss pork with 1 tablespoon flour; set aside.
- Cook bacon in Dutch oven over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to plate.
- Add pork in single layer to fat left in pot, breaking up any clumps. Cook, without stirring, until well browned on bottom, 3 to 5 minutes. Using slotted spoon, transfer pork to plate with bacon.
- Add cabbage, onion, carrots, garlic, rosemary, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to fat left in pot (if very little fat remains, add 1 tablespoon vegetable oil). Cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes.
- Stir in remaining ¼ cup flour to coat vegetables. Slowly stir in broth and mustard, scraping up any browned bits and smoothing out any lumps with wooden spoon. Bring to simmer. Cover; reduce heat to medium-low; and simmer until flavors meld, about 7 minutes. Off heat, stir in pork, bacon, and any accumulated juices.
- Meanwhile, whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in ¾ cup cheddar. Add cream and stir until just combined.
- Using 2 large soupspoons, drop golf ball–size portions of dumpling dough onto stew (about 14 dumplings). Sprinkle dumplings with remaining ¼ cup cheddar. Bake, uncovered, until tops of dumplings are light golden brown, about 25 minutes. Let cool for 15 minutes. Sprinkle with parsley and serve.
for the stew
for the dumplings
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