20-Min Pork & Cabbage Stew
Polish-style cabbage and pork in a tangy, savory broth — finished in under 20 minutes. Comfort-food simple, complete in one pot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 32g
Ingredients
- 1 lb pork shoulder, cut into 1-inch cubes
- ½ head green cabbage, chopped into bite-size pieces
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- ½ tsp caraway seeds
- 1 whole bay leaf
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering. Brown the pork cubes in batches, stirring occasionally, until golden on the edges, about 5 minutes total.
- 2
Add the chopped cabbage directly to the pot and stir for 1 minute until it begins to soften and release moisture.
- 3
Pour in the beef broth. Stir in tomato paste, white vinegar, caraway seeds, and bay leaf until the paste dissolves.
- 4
Bring to a boil, then reduce heat to medium and simmer uncovered for 10 minutes until pork is tender and cabbage is soft.
- 5
Taste and season with salt and black pepper. Remove the bay leaf and serve hot in bowls.
Tools you’ll need
- large pot with lid
- wooden spoon
- cutting board
- knife
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