Pork and Cabbage Stew
Warm up with a hearty, flavor-packed Pork and Cabbage Stew that's the perfect comfort food for chilly days. This rustic dish combines tender chunks of seared pork shoulder, sweet green cabbage, and earthy root vegetables like carrots, celery, and potatoes, all simmered to perfection in a savory chicken broth infused with garlic, paprika, and thyme. A splash of diced tomatoes adds a hint of tanginess, balancing the dish beautifully. Ready in just over two hours, this slow-cooked masterpiece is ideal for family dinners or meal prep, as the flavors only get better over time. Garnish with fresh parsley for a touch of brightness, and serve it steaming hot for a soul-satisfying meal. Whether you're craving a hearty stew or looking to make the most of humble ingredients like cabbage, this one-pot recipe is a must-try!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 medium head green cabbage, chopped
- 1 can diced tomatoes (14 oz can)
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 3 medium potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Cut the pork shoulder into bite-sized chunks. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
2. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. Sear the pork pieces in batches, cooking for 2-3 minutes on each side until browned. Remove the pork and set aside.
4. In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5-6 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for another 1 minute until fragrant.
6. Return the browned pork to the pot. Pour in 6 cups of chicken broth, ensuring the pork is fully submerged.
7. Add the chopped cabbage, canned diced tomatoes (including juice), bay leaf, paprika, and dried thyme. Stir to combine.
8. Bring the stew to a simmer. Reduce the heat to low, cover, and let it cook for 1 hour.
9. Add the cubed potatoes to the pot and continue cooking for an additional 30-40 minutes, or until the pork is tender and the potatoes are cooked through.
10. Taste the stew and adjust seasoning with additional salt and pepper if needed.
11. Remove the bay leaf. Serve the stew hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6825 mg | 297% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 54.3 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1028 mg | 79% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 10222 mg | 217% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
