This Pork and Cabbage Stew is a humble, hearty dish that transforms simple ingredients into pure comfort. The pork becomes meltingly tender while the cabbage softens into a sweet, silky texture that soaks up the savory broth. It’s a one-pot wonder perfect for chilly evenings or busy weeknights.
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Why You’ll Love This Pork and Cabbage Stew
- Forgiving & flexible: Welcomes pantry swaps and personal touches.
- Pure comfort texture: Tender pork shreds and buttery-soft cabbage.
- Amazing aroma: Fills your kitchen with a savory, herbaceous scent.
- Meal-prep champion: Tastes even better the next day.
Ingredients & Tools
- 1.5 kg pork shoulder (Boston butt), cut into 3-4 cm chunks
- 2 tbsp olive oil or vegetable oil
- 1 large yellow onion, chopped
- 1 large leek, white and light green parts only, sliced
- 4 cloves garlic, minced
- 1 medium head green cabbage (about 1 kg), cored and roughly chopped
- 2 tbsp tomato paste
- 1.5 litres chicken or vegetable stock
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp apple cider vinegar or fresh lemon juice (to finish)
- Fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution), a sharp knife, and a wooden spoon.
Notes: Don’t be intimidated by the cabbage—it wilts down dramatically. A flavorful stock is the foundation, and the final splash of vinegar or lemon juice is essential for brightness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder is the champion here because of its marbling. That fat renders down during the long cook, basting the meat from within and making it incredibly tender. Leaner cuts like pork loin will become dry and tough.
- Don’t rush the browning. Taking the time to properly brown the pork pieces is a flavor game-changer. You’re creating a beautiful fond (those browned bits at the bottom of the pot) that will dissolve into your stock, creating a much richer, deeper base for the stew.
- The power of acid at the end. That final splash of vinegar or lemon juice might seem odd, but it’s a chef’s secret. Stews can taste a bit flat or heavy after long cooking; the acid wakes up all the other flavors and adds a necessary brightness.
- Embrace the wilt. When you first add the chopped cabbage, it will seem like far too much to fit in the pot. Just add it in handfuls, stirring and letting it wilt slightly before adding more. Within minutes, it will have reduced in volume significantly.
How to Make Pork and Cabbage Stew
Step 1: Pat the pork shoulder chunks completely dry with paper towels—this is crucial for getting a good sear, not a steam. Season them generously on all sides with salt and pepper. Place your heavy pot over medium-high heat and add the oil. Once the oil is shimmering, work in batches to brown the pork, making sure not to crowd the pan. You’re looking for a deep golden-brown crust on each piece, which should take about 3-4 minutes per side. Transfer the browned pork to a plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, you’ll now see those delicious browned bits. Add the chopped onion and leek, scraping the bottom of the pot with your wooden spoon to lift the fond. Cook, stirring occasionally, until the vegetables have softened and turned translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant—you’ll notice the aroma change completely.
Step 3: Stir in the tomato paste and cook for another minute, letting it coat the vegetables and darken slightly. This quick cook removes any raw, tinny taste and sweetens it up. Now, start adding the chopped cabbage in large handfuls, stirring after each addition and allowing it to wilt down before adding more. This might take a few minutes, but you’ll be amazed at how much it shrinks.
Step 4: Return the browned pork and any accumulated juices back to the pot. Pour in the stock—it should just about cover the pork and cabbage. Add the bay leaves and dried thyme. Give everything a good stir, then bring the stew to a gentle boil.
Step 5: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. The trick is to maintain a slow, steady bubble—a rapid boil will make the pork tough. Let it cook for about 1.5 to 2 hours. You’ll know it’s done when the pork is fork-tender and shreds easily.
Step 6: Once the pork is tender, turn off the heat. Fish out and discard the bay leaves. Now, stir in the apple cider vinegar or lemon juice. This is your final flavor adjustment, so taste the broth and season with more salt and pepper if needed. The stew should taste rich, savory, and balanced, with a slight brightness from the acid.
Step 7: Ladle the stew into deep bowls and garnish with a generous sprinkle of fresh parsley. The green color adds a lovely fresh contrast, both in appearance and taste, to the deep, savory stew beneath. Serve it hot and enjoy the comfort.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or water if needed.
Serving Suggestions
Complementary Dishes
- Crusty, buttered bread — Essential for mopping up every last drop of the delicious broth. A sourdough boule or a simple baguette works perfectly.
- Creamy mashed potatoes — A classic pairing that turns this stew into the ultimate comfort meal. The fluffy potatoes are a wonderful base for the rich stew.
- Buttered egg noodles — For a heartier, starchier option, these noodles soak up the flavor beautifully and make the meal even more filling.
Drinks
- A malty brown ale — The nutty, caramel notes in the beer complement the sweetness of the cabbage and the richness of the pork without overpowering it.
- A glass of dry cider — The crisp, appley acidity cuts through the stew’s richness beautifully and echoes the subtle fruitiness from the cabbage.
- Non-alcoholic ginger beer — The spicy kick of ginger provides a refreshing contrast to the savory, deep flavors of the stew, cleansing the palate between bites.
Something Sweet
- Warm apple crumble — The warm, spiced apples and buttery oat topping continue the cozy, homely theme and provide a lovely, comforting end to the meal.
- Dark chocolate pot de crème — A rich, silky chocolate dessert offers a sophisticated and decadent contrast to the humble, savory stew.
- Simple shortbread cookies — Sometimes, you just need a little buttery, not-too-sweet something after a rich meal, and these are absolutely perfect with a cup of tea.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the pork. This step isn’t just for color; it’s where you build a ton of flavor through the Maillard reaction. If you just boil the pork, your stew will taste bland and one-dimensional in comparison.
- Mistake: Boiling the stew too aggressively. A gentle simmer is your friend. A rolling boil will cause the pork muscle fibers to contract violently, squeezing out moisture and resulting in tough, chewy meat. Patience is key here.
- Mistake: Forgetting the final splash of acid. I’ve messed this up before too, and the difference is night and day. Without that brightening element from vinegar or lemon, the stew can taste a bit heavy and flat on the palate.
- Mistake: Underseasoning. Season in layers. Salt the pork before browning, and always taste and adjust the seasoning at the end, after you’ve added the final acid. Cabbage and potatoes (if you add them) absorb a lot of salt, so don’t be shy.
Expert Tips
- Tip: Make it a day ahead. Stews are almost always better on the second day. The flavors have more time to meld and harmonize. Just cool it completely before storing it in the fridge overnight, and gently reheat it the next day.
- Tip: Deglaze with a splash of wine. After browning the pork and sautéing the onions, add a splash of dry white wine to the pot. Let it bubble and reduce by half before proceeding. It adds a wonderful layer of complexity.
- Tip: Use an immersion blender for a thicker broth. If you prefer a slightly thicker, more cohesive stew, once the pork is cooked and removed, use an immersion blender to purée a small portion of the cabbage and broth right in the pot. It will naturally thicken the liquid.
- Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the stew while it simmers. It will melt into the broth, adding an incredible umami, savory depth that’s just magic.
FAQs
Can I make this Pork and Cabbage Stew in a slow cooker?
Absolutely! Follow steps 1 through 3 in a skillet on the stovetop to brown the pork and sauté the vegetables. Then, transfer everything to your slow cooker, add the stock and herbs, and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Stir in the vinegar or lemon juice right before serving. The long, gentle heat of a slow cooker is fantastic for developing tender pork.
What other cuts of pork can I use?
Pork shoulder is ideal, but pork belly (cut into chunks) will give you an incredibly rich and unctuous result. Pork country-style ribs would also work well. Just avoid very lean cuts like tenderloin or loin, as they will become dry and stringy with this long cooking method.
My stew is a bit too watery. How can I fix it?
No problem! The easiest fix is to remove the lid for the last 20-30 minutes of cooking and let it simmer to reduce and concentrate the broth. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir it into the simmering stew and cook for a few minutes until thickened.
Can I freeze this stew?
Yes, it freezes beautifully! Let the stew cool completely, then portion it into airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
What can I use instead of cabbage?
While cabbage is the star, you can create a different profile with kale or collard greens. Add these sturdier greens in the last 30 minutes of cooking so they retain some texture. For a completely different twist, you could use sauerkraut—rinse it lightly if you prefer less tang, and add it towards the end of cooking.
Pork And Cabbage Stew
Make this easy Pork and Cabbage Stew for a hearty, one-pot meal. Tender pork and sweet cabbage in a savory broth. Get the simple recipe now!
Ingredients
For the Ingredients
-
1.5 kg pork shoulder (Boston butt, cut into 3-4 cm chunks)
-
2 tbsp olive oil or vegetable oil
-
1 large yellow onion (chopped)
-
1 large leek (white and light green parts only, sliced)
-
4 cloves garlic (minced)
-
1 medium head green cabbage (about 1 kg, cored and roughly chopped)
-
2 tbsp tomato paste
-
1.5 litres chicken or vegetable stock
-
2 bay leaves
-
1 tsp dried thyme
-
Salt and freshly ground black pepper (to taste)
-
2 tbsp apple cider vinegar or fresh lemon juice (to finish)
-
Fresh parsley (chopped, for garnish)
Instructions
-
Pat the pork shoulder chunks completely dry with paper towels—this is crucial for getting a good sear, not a steam. Season them generously on all sides with salt and pepper. Place your heavy pot over medium-high heat and add the oil. Once the oil is shimmering, work in batches to brown the pork, making sure not to crowd the pan. You’re looking for a deep golden-brown crust on each piece, which should take about 3-4 minutes per side. Transfer the browned pork to a plate and set aside.01
-
Reduce the heat to medium. In the same pot, you’ll now see those delicious browned bits. Add the chopped onion and leek, scraping the bottom of the pot with your wooden spoon to lift the fond. Cook, stirring occasionally, until the vegetables have softened and turned translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant—you’ll notice the aroma change completely.02
-
Stir in the tomato paste and cook for another minute, letting it coat the vegetables and darken slightly. This quick cook removes any raw, tinny taste and sweetens it up. Now, start adding the chopped cabbage in large handfuls, stirring after each addition and allowing it to wilt down before adding more. This might take a few minutes, but you’ll be amazed at how much it shrinks.03
-
Return the browned pork and any accumulated juices back to the pot. Pour in the stock—it should just about cover the pork and cabbage. Add the bay leaves and dried thyme. Give everything a good stir, then bring the stew to a gentle boil.04
-
Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. The trick is to maintain a slow, steady bubble—a rapid boil will make the pork tough. Let it cook for about 1.5 to 2 hours. You’ll know it’s done when the pork is fork-tender and shreds easily.05
-
Once the pork is tender, turn off the heat. Fish out and discard the bay leaves. Now, stir in the apple cider vinegar or lemon juice. This is your final flavor adjustment, so taste the broth and season with more salt and pepper if needed. The stew should taste rich, savory, and balanced, with a slight brightness from the acid.06
-
Ladle the stew into deep bowls and garnish with a generous sprinkle of fresh parsley. The green color adds a lovely fresh contrast, both in appearance and taste, to the deep, savory stew beneath. Serve it hot and enjoy the comfort.07
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