Pork N Cabbage Stew
Warm up with a hearty bowl of Pork N Cabbage Stew, a rustic one-pot wonder packed with tender chunks of pork shoulder, vibrant vegetables, and robust flavors. This soul-soothing stew combines the sweetness of caramelized onions, carrots, and green cabbage with the smoky depth of paprika and thyme. Simmered to perfection in a savory broth, each bite is a balance of melt-in-your-mouth meat, soft potatoes, and perfectly stewed cabbage. The addition of tomato paste enhances the richness, while a sprinkle of fresh parsley adds brightness to the finished dish. Perfect for cozy dinners or meal prep, this stew is gluten-free, nutrient-rich, and ready to feed the whole family. Serve it with crusty bread for a complete, satisfying meal that feels like a warm hug on a cold day.
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Recipe Information
Ingredients
- 1 lb pork shoulder
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cups green cabbage, roughly chopped
- 3 potatoes, peeled and cubed
- 6 cups chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots and celery, cooking for 5 minutes to begin softening the vegetables.
Add the tomato paste, smoked paprika, and dried thyme. Stir to coat the vegetables evenly in the seasoning.
Return the seared pork to the pot and add the chicken or vegetable broth, bay leaf, and potatoes. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
Add the chopped cabbage to the pot, stirring to incorporate. Simmer uncovered for an additional 20-25 minutes, or until the cabbage and potatoes are tender.
Taste and adjust seasoning with more salt and pepper, if needed.
Remove the bay leaf before serving. Ladle the stew into bowls and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8224 mg | 358% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 35.0 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5908 mg | 126% | |
*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.
