Servings: Makes 6 servings
Ingredients 3 tablespoons extra-virgin olive oil4 pounds pork shoulder , boneless, cut into small chunks1 1/2 teaspoons kosher salt1 teaspoon cracked black pepper1 small onion , diced3 1/2 cups chicken broth1 teaspoon caraway seeds1/2 small green cabbage , cut into 1-inch pieces1/2 small red cabbage , cut into 1-inch pieces1 Granny Smith apple , cored and thinly sliced1 red delicious apple , cored and thinly sliced3 tablespoons chopped parsley1/4 cup grainy mustard2 cups cooked egg noodlesSalt and freshly ground pepper to tasteSour cream (optional)
In a large Dutch oven, heat olive oil over high heat. Add pork and season with salt and pepper. Cook until golden brown, about 5–7 minutes. Add onions and cook for an additional 3 minutes, stirring occasionally until translucent. Add three cups of chicken broth and caraway seeds. Bring to a boil; reduce to low and cover. Cook for 3 hours on low; broth level should stay at about 1 inch inside the pot, add water if needed to maintain level. Add cabbages and apples and continue to cook for 45 minutes.
Meanwhile, in a bowl, stir remaining 1/2 cup chicken broth with mustard and parsley. Set aside.
Add noodles to stew and stir well; adjust seasoning with salt and pepper. Serve hot; swirl mustard sauce on top or serve alongside with sour cream.