Pork Potato and Cabbage Stew
Warm up your kitchen and your soul with this hearty Pork, Potato, and Cabbage Stew, a comforting one-pot meal packed with bold flavors and wholesome goodness. Tender chunks of pork shoulder are seared to golden perfection and simmered alongside earthy potatoes, sweet carrots, and velvety green cabbage in a savory broth seasoned with thyme, paprika, and bay leaves. The slow-cooked blend of flavors creates a rich, satisfying stew that's perfect for cozy evenings or meal prepping for the week ahead. Garnished with fresh parsley and served with crusty bread, this rustic stew is a comforting classic that's as easy to make as it is delicious. Ready in under two hours, this recipe is a must-try for fans of traditional home-cooked meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs pork shoulder (cut into 1-inch cubes)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced into rounds)
- 4 russet potatoes (peeled and cut into 1-inch cubes)
- 4 cups green cabbage (chopped into bite-sized pieces)
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 0.5 tsp paprika
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Season the pork shoulder cubes with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork cubes on all sides, about 5 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the pork and set it aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sliced carrots, cubed potatoes, and cabbage. Cook for 5 minutes, stirring occasionally.
Return the browned pork to the pot and pour in the chicken or vegetable broth. Add the bay leaves, dried thyme, and paprika. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 60-75 minutes or until the pork is tender and the potatoes are fully cooked. Stir occasionally to prevent sticking.
Adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or rice on the side if desired.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 8181 mg | 356% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 32.3 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6077 mg | 129% | |
*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.
