A pot of pork and cabbage stew feels wonderfully unfussy, especially on a cold day when dinner needs to be warm and filling. I like how the cabbage softens into the broth without losing all its texture, while the pork becomes tender and savory.
Potatoes make each bowl substantial, and a little tomato adds brightness. It is simple food, but the longer it simmers, the more comforting every spoonful becomes.
Why This Recipe Works
Pork and cabbage stew works because the ingredients become more flavorful as they cook together. Pork shoulder has enough fat to stay tender during simmering, while cabbage absorbs the savory broth and softens without becoming completely mushy. Potatoes add body, and tomatoes bring enough acidity to keep the stew from tasting too rich.
It is also a practical one-pot meal that does not require much attention once everything is simmering. Browning the pork first gives the broth a deeper flavor, while adding the cabbage later helps preserve some texture. The recipe is hearty without relying on cream or a thick gravy, which keeps each bowl comforting but balanced. It also reheats beautifully, making leftovers especially useful for lunch or an easy dinner the following day.
Ingredients
Pork Shoulder: Pork shoulder becomes tender and juicy during slow simmering, making it ideal for stew. Pork butt is an excellent substitute and cooks in much the same way.
Green Cabbage: Cabbage softens into the broth while keeping a mild sweetness and pleasant texture. Savoy cabbage can substitute for a slightly more delicate result.
Yukon Gold Potatoes: These potatoes hold their shape while becoming creamy inside. Red potatoes also work well and stay firm during simmering.
Crushed Tomatoes: Tomatoes add body, color, and gentle acidity to the broth. Diced tomatoes can be used if you prefer a chunkier texture.
Chicken Broth: Broth creates the savory base and carries flavor throughout the stew. Low-sodium chicken broth is ideal, while vegetable broth can be used if needed.
Tips
- Brown the pork in batches so the pieces develop color instead of steaming.
- Cut the potatoes into similar-sized chunks so they cook evenly.
- Add the cabbage later in cooking to prevent it from becoming overly soft.
- Keep the stew at a gentle simmer so the pork stays tender.
- Taste near the end before adding more salt, since the broth concentrates as it cooks.
How to Serve
Pork and cabbage stew is best served steaming hot in deep bowls, with enough broth to surround the tender pork, potatoes, and vegetables. It is already a complete meal, so simple additions work best. A little fresh parsley or black pepper over the top is usually all it needs before serving.
- Serve it with thick slices of crusty bread for soaking up the savory broth.
- Pair it with a simple cucumber salad or lightly dressed greens for a fresh contrast.
- Spoon the stew over a small portion of mashed potatoes if you want an especially hearty meal on a cold evening.
More Stew Recipes
Feijoada
Ingredients
- 2 pounds pork shoulder cut into 1½-inch cubes
- 1 small green cabbage roughly chopped
- 1 pound Yukon Gold potatoes cut into chunks
- 1 can 14 ounces crushed tomatoes
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 2 medium carrots sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the pork in batches so the pieces develop color instead of steaming.
- Cut the potatoes into similar-sized chunks so they cook evenly.
- Add the cabbage later in cooking to prevent it from becoming overly soft.
- Keep the stew at a gentle simmer so the pork stays tender.
- Taste near the end before adding more salt, since the broth concentrates as it cooks.
Nutrition
Notes
• Cut the potatoes into similar-sized chunks so they cook evenly.
• Add the cabbage later in cooking to prevent it from becoming overly soft.
• Keep the stew at a gentle simmer so the pork stays tender.
• Taste near the end before adding more salt, since the broth concentrates as it cooks.
The beans cooked down beautifully, and the pork made the whole pot taste rich.