Pork and Cabbage Stew

A comforting, slow-simmered stew featuring tender ground pork, potatoes, carrots, and cabbage in a savory broth, perfect for a cozy weekend meal.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 5
• Cuisine: European
• Difficulty: Medium
• Cost: $2.53/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• slow cooker
• comfort food
• savory
• rich
• classic

Ingredients

• 1 pound ground pork
• 1 tablespoon avocado oil
• 1 yellow onion (chopped)
• 2 carrots (peeled and sliced)
• 2 potatoes (peeled and diced)
• 0.5 head green cabbage (cored and chopped)
• 4 cup chicken broth
• 1 tablespoon dried parsley
• 1 teaspoon caraway seeds
• 0.5 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Heat avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground pork and cook, breaking it apart, until well browned, about 8-10 minutes. Drain any excess grease.
2. Add chopped yellow onion, sliced carrots, and diced potatoes to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables start to soften.
3. Stir in the chopped green cabbage, chicken broth, dried parsley, caraway seeds, black pepper, and salt. Bring the mixture to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are very tender and the flavors have melded.
5. Taste and adjust seasoning if needed. Serve hot in bowls, perhaps with a side of crusty bread.

Notes

This stew tastes even better the next day as the flavors continue to develop. It can be made in a slow cooker: brown pork and onion first, then combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition (per serving)

• Calories: 420
• Protein: 28.5 g
• Carbohydrates: 40.1 g
• Fat: 17.5 g
• Fiber: 7.1 g
• Sodium: 980 mg
• Saturated Fat: 6.3 g
• Sugar: 6.5 g
• Cholesterol: 68 mg