Polish Pork & Cabbage Stew
Kapuśniak is a rustic Polish stew of tender pork, soured cabbage, and tomato simmered until rich and deeply flavored. Complete comfort in one pot, ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, cut into 1.5-inch cubes
- 1 lb sauerkraut (or sour cabbage), drained
- 1 can (14.5 oz) canned tomatoes, crushed
- 1 large onion, diced
- 1 tsp caraway seeds
- 2 tbsp olive oil
- 1 as needed salt and black pepper to taste
Instructions
- 1
Pat pork dry. Heat olive oil in a large heavy pot over medium-high heat until shimmering, ~1 minute.
- 2
Working in batches, sear pork without moving until golden brown on all sides, ~12 minutes total. Transfer to a plate.
- 3
Add diced onion to the pot. Sauté until soft and translucent, ~4 minutes.
- 4
Stir in caraway seeds and cook until fragrant, ~30 seconds.
- 5
Pour in crushed tomatoes and sauerkraut. Return pork to the pot and stir to combine.
- 6
Bring to a simmer over medium-high heat. Reduce to medium-low and cover partially.
- 7
Simmer until pork is fork-tender and flavors deepen, 30–35 minutes. Stir occasionally.
- 8
Taste and adjust with salt and black pepper. Serve hot.
Tools you’ll need
- large heavy pot (5–6 quart Dutch oven or deep braising pot)
- wooden spoon
- tongs
- plate
- paper towels
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