Low-Carb Paprika Pork Shoulder with Cabbage Linguine

I’ve recently discovered that white cabbage, sliced and sauteed until soft in butter can make an excellent substitute for linguine-style pasta! It’s a great vegetable to have on hand as another option alongside the ubiquitous courgetti and cauliflower rice which have become the mainstay of many a low-carb meal. The delicate cabbagey flavour pairs well with this hearty pork shoulder stew bursting with smoked paprika. I like to cook meat stews in my Instant Pot, a fabulous pressure cooker which turns tough cuts of meat tender and falling apart in just 20 minutes.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Hearty smoked paprika pork stew with shredded white cabbage as a low-carb pasta replacement.

Ingredients:

• 700g Pork Shoulder
• 1 red pepper, sliced
• Handful of cherry tomatoes
• 100g chestnut mushrooms, sliced
• 150mL Sour Cream
• 1 tablespoon smoked paprika
• 1/2 green or white cabbage

1. Add the pork shoulder, red pepper, tomatoes and smoked paprika to the Instant Pot and cook on ‘Meat’ setting for 20 minutes (Alternatively, bake in an oven-proof dish until the meat is tender).
2. Meanwhile, shred the white cabbage into linguine sized strands and soften in a frying pan for 5 minutes with plenty of butter.
3. Vent the Instant Pot and turn to ‘Sautee’ mode. Break up the softened pork chunks with a spatula. Add in the sliced mushrooms and heat through for 5 minutes
4. Turn off the Instant Pot heat and stir in the sour cream. Add salt, pepper to taste. Why not try a little hot sauce or chilli flakes to spice things up!
5. Serve a generous ladleful of stew over the sauteed cabbage