Best Pork and Cabbage Stew Recipe

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There’s something so comforting about a big pot of stew simmering on the stove. On chilly evenings, I love how the kitchen windows steam up and the whole house fills with those warm, homey smells. I’ve tried plenty of stew recipes over the years, but this pork and cabbage version has become a regular at our dinner table.

What I really like about this recipe is how straightforward it is. No fancy ingredients or complicated steps – just good, honest cooking that gives you time to help with homework or catch up on other things while it bubbles away. Plus, cabbage is one of those vegetables that gets better the longer it cooks, soaking up all those wonderful flavors from the pork.

If you’re looking for a filling dinner that practically makes itself, this stew is your answer. I usually serve it with some crusty bread on the side, perfect for soaking up every last bit of the broth. And the leftovers? Even better the next day.

Which Kind of Pork Should I Use?

For this hearty stew, pork loin is a great choice, but you’ve got several other options that work just as well. Pork shoulder (also called Boston butt) is an excellent alternative that becomes super tender when stewed, while pork tenderloin can work if you prefer a leaner cut. Just make sure whatever cut you choose is cut into evenly-sized cubes – about 1 to 1½ inches works best. When shopping, look for meat that’s pink with some marbling, and avoid any pieces that look gray or have dark spots. If you’re using pork loin or tenderloin, be careful not to overcook it since these leaner cuts can become tough if cooked too long.

Options for Substitutions

This cozy stew recipe is pretty adaptable – here are some handy swaps you can try:

• Pork loin: While pork loin works great, you can swap it with pork shoulder, pork butt, or even chicken thighs. If using chicken, reduce the cooking time by about 15-20 minutes to prevent it from getting too dry.
• Coleslaw mix: No pre-packaged coleslaw mix? Simply shred about 3 cups of green cabbage and add 1/2 cup shredded carrots. You could also use regular chopped cabbage in a pinch.
• Yukon Gold potatoes: Red potatoes or russets can work just fine here. If using russets, they might break down more, which will naturally thicken your stew.
• Chicken broth: Feel free to use vegetable broth instead. You can also use water with chicken bouillon cubes (use 2 cubes for this recipe).
• Caraway seeds: If you’re not a fan of caraway or don’t have any, try using fennel seeds for a similar flavor, or skip them altogether – though they do add a nice traditional touch to the dish.
• Crushed tomatoes: You can substitute with diced tomatoes, or use fresh tomatoes (about 6-7 medium ones, diced) plus a small can of tomato paste for thickness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork and cabbage stew is rushing the initial browning of the meat – taking time to properly sear the pork cubes in batches creates a rich flavor base and prevents the meat from becoming tough and chewy. Another common error is adding all the vegetables at once; instead, add the onions and carrots first to build flavor, then introduce the cabbage and potatoes later to prevent them from becoming mushy. To keep your stew from becoming too watery, avoid stirring too frequently once it’s simmering, as this can break down the vegetables and cloud the broth – just give it a gentle stir every 15-20 minutes. For the most flavorful results, let the stew simmer on low heat for at least an hour (or up to two), which allows the caraway seeds to release their flavor and the pork to become tender enough to cut with a spoon.

What to Serve With Pork and Cabbage Stew?

This hearty stew calls for some simple but satisfying sides to round out your meal. A chunk of crusty rye bread or warm sourdough is perfect for soaking up all that tasty broth – I always keep extra on hand because everyone asks for more! For a complete meal, try serving the stew with a simple cucumber salad dressed with sour cream and dill, which adds a cool, fresh contrast to the warm stew. If you’re feeding a bigger crowd, you might want to start with some quick-pickled vegetables or a bowl of applesauce on the side, since both pair really nicely with pork.

Storage Instructions

Keep Fresh: This hearty pork and cabbage stew tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: This stew is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just remember to leave a little space at the top of your container since liquids expand when frozen.

Reheat: To warm up your stew, simply place it in a pot over medium-low heat and stir occasionally until heated through. You can also use the microwave – just heat in 1-minute intervals, stirring between each, until it reaches your desired temperature. If the stew seems a bit thick after storage, feel free to add a splash of broth while reheating.

Preparation Time	10-15 minutes
Cooking Time	360 minutes
Total Time	370-375 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 100-110 g
• Fat: 40-45 g
• Carbohydrates: 60-70 g

Ingredients

• 1.5 pounds pork loin, cut into cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 package (10 ounces) angel hair style coleslaw mix
• 2 organic yukon gold potatoes, peeled and diced
• 1 onion, diced
• 2 carrots, cut into slices
• 1 can (28 ounces) crushed organic tomatoes, bpa-free
• 1 carton (48 ounces) low-sodium chicken broth
• 1 teaspoon caraway seeds

Step 1: Season and Brown the Pork

Begin by sprinkling pork with salt and pepper to taste.

Heat some oil in a large skillet over medium-high heat.

Once the oil is hot, add the seasoned pork to the skillet.

Brown the pork on all sides for about 5 to 7 minutes, ensuring a nice sear and developing flavor.

Once browned, transfer the pork to a 6-quart slow cooker.

Step 2: Prepare and Add the Vegetables and Seasonings

To the slow cooker with the browned pork, add the following ingredients: chopped cabbage, diced potatoes, sliced onion, sliced carrots, diced tomatoes, and a suitable amount of broth.

Sprinkle in some caraway seeds for additional flavor.

Ensure all the ingredients are evenly distributed in the slow cooker.

Step 3: Slow Cook until Tender

Cover the slow cooker with its lid and set it to cook on the LOW setting.

Allow the ingredients to cook for approximately 6 hours, or until the pork is tender and the vegetables are cooked through.

This will allow the flavors to meld together beautifully.

Step 4: Serve and Enjoy

Once the cooking time has completed, check that the pork is tender.

Serve hot, accompanied by your choice of sides or simply enjoy it as a hearty and complete meal.

Relish in the richness of the slow-cooked flavors!