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.

low-carb keto pork shoulder with cabbage linguine

Preparation Time:
Cooking time:
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
Instructions:
  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

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