Books & Spoons Recipe for SPICY CABBAGE STEW

There seems to be some kind of problem with downloading spring this year. Every time I think now the warmer weather will come, the sun is out, I don't have to have four layers of clothing anymore, and there is snow... But, we deal, and we move on, there's always tomorrow, right?! 
This cabbage stew with pork is a perfect dish to make on those unexpected cold days. It is easy to set going, and then it simmers by itself for a couple of hours at the low heat, letting all the ingredients and flavors to immerse and deepen so you get that deep burning taste of this delightfully delish dish with lots of fiber. 
It is a great meal as it is, or you can serve it with noodles or rice if you so choose to. The vegetables you use on it is up to you, the more colorful, the better, always. I didn't add any liquid to it, what liquid it does have come from the vegetable themselves. I used pork in the stew, but of course, you can make it without it as well. Or use poultry instead. Just check the taste as you let it cook, to make sure it has enough flavor in it. 
As the eternal optimist, I have faith the spring will come, and the sun will shine, and the new, fresh veggies will come to the markets soon... 
'Till next time
~ Cheers! 

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CABBAGE STEW WITH PORK & VEGGIES

• 300 g/10 oz Pork loin, sliced small
• 0.5 Cabbage, chopped
• 1 Yellow Bell pepper, julienned
• 1 red Bell pepper, julienned
• 10 ea Mini corn, 
• 20 ea Green beans
• 4 Carrots (orange and/or yellow), peeled and julienned
• 1 Onion, peeled and chopped fine
• 2 gloves Garlic, chopped fine
• Olive oil to the pan
• Spices to taste: salt, pepper, smoked paprika, ground ginger, ground cayenne pepper, turmeric, cinnamon 

1. Chop the cabbage, onion, and garlic
2. Slice the pork loin into a thin slices
3. Brown the pork in olive oil in a big, hot dutch oven, 
4. Add the chopped onion and garlic
5. Season with salt and pepper
6. Add half of the chopped cabbage and let them simmer
7. Prepare the rest of the vegetable ready to be cooked as directed
8. Add the rest of the vegetables, a little bit at the time, until all the ingredients are in the dutch oven simmering
9. Add the seasoning, smoked paprika, ground ginger, ground cayenne pepper, turmeric, cinnamon, salt, pepper, to taste. Be careful with ginger, turmeric, and cinnamon. It is better to add spices several times than put too much at once. 
10. Let the stew simmer on low heat for an hour or two (great also on a crockpot) if needed, use vegetable bullion as added liquid
11. Serve as it is with Naan bread or with noodles or rice