Rustic Goat and Cabbage Skillet with Tangy Tomato Reduction

Ingredients

• 450 g / 1 lb Goat shoulder, bone-in
• 2 tbsp Olive oil
• 1 small Yellow onion, chopped
• 3 cloves Garlic, minced
• 120 ml / 1/2 cup Dry red wine
• 200 g / 7 oz Canned crushed tomatoes
• 240 ml / 1 cup Water or chicken stock
• 1 Bay leaf
• 1/2 tsp Dried oregano
• 1 tsp, or to taste Salt
• 1/2 tsp, or to taste Black pepper
• 300 g / 10.5 oz Green cabbage, cored and roughly chopped
• 1 tbsp Red wine vinegar
• 2 tbsp Fresh parsley, chopped (for garnish)

Method

1. 1

   Pat the goat shoulder dry with paper towels. Season generously with 1/2 tsp salt and 1/4 tsp black pepper.

2. 2

   Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the goat shoulder on all sides until deeply browned, about 5-7 minutes total. Remove the goat from the skillet and set aside.

3. 3

   Reduce heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes, allowing the alcohol to evaporate.

6. 6

   Stir in the crushed tomatoes, water or stock, bay leaf, dried oregano, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a gentle simmer.

7. 7

   Return the seared goat shoulder to the skillet. Ensure it is partially submerged in the liquid. Reduce heat to low, cover the skillet, and simmer for 1 hour.

8. 8

   After 1 hour, add the chopped cabbage to the skillet, stirring it into the liquid around the goat. Cover again and continue to simmer for another 1 hour to 1 hour 30 minutes, or until the goat meat is fork-tender and pulls easily from the bone.

9. 9

   Once the goat is tender, remove it from the skillet and place it on a cutting board. Discard the bay leaf. Use two forks to shred the goat meat, discarding any bones or excess fat. Return the shredded goat meat to the skillet with the cabbage and sauce.

10. 10

    Stir in the red wine vinegar. Taste and adjust seasoning as needed, adding more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.

11. 11

    Serve hot, garnished with fresh chopped parsley.

12. 12

    A side of crusty bread or a simple rice pilaf would complement this dish beautifully.