Pork and cabbage with Madiera

The sweetness and grapey flavor of the wine is a perfect note in this dish. The recipe is quite simple and lets the pork and cabbage flavors come thru. Fresh cabbage makes a big difference. I made it in an InstaPot but surely it can be adapted for other methods.

1 2-3 lb boneless pork shoulder roast
1/2 c diced carrots
1/2 c diced onion
1/2 c Marsala
1 c chicken or beef stock, divided
2 quarts cabbage in 1-2 inch chunks
5-6 boiling potatoes, peeled or not per your preference, cut in half

In the morning, salt and pepper the roast and let sit all day. Put a bit of oil in the insta-pot and heat on the sauté setting. Pat the meat dry and brown on all sides. Add the veg and stir for a few minutes. Turn off the pot and add the wine and half the stock. Cover and cook on the high pressure cooker setting for 1 hour. Let the pressure release naturally for 15 min then release the rest manually. Remove the cover and check the liquid level. If there’s at least an inch, you’re OK. If not, add the remaining 1/2 c stock. Add the cabbage and potatoes and stir in. Pressure cook on high for another 10 min. Turn pot off and let the pressure release naturally for 15 min then release the rest manually. Eat!

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