CentMenu / Dinner · Lunch
Pork cabbage potato stew
An inexpensive shoulder cut becomes tender in this cabbage and potato stew.
No dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) pork shoulder
- 1.32 lb (600 g) white cabbage
- 2.2 lb (1 kg) potatoes
- 1 onion
- 2 carrots
- 1¾ tbsp (25 ml) sunflower oil
- 1 vegetable stock cube
- 1 tsp (2 g) caraway seeds
- ½ tsp (3 g) salt
Let’s cook
Cut 1.32 lb (600 g) pork shoulder into small chunks; heat 1¾ tbsp (25 ml) sunflower oil in a heavy pot over medium-high heat and brown for 8 minutes, turning.
Dice 1 onion and 2 carrots; add and sauté over medium heat for 5 minutes, then add 1 vegetable stock cube, 1 tsp (2 g) caraway seeds, ½ tsp (3 g) salt and water to cover.
Cover and simmer over low heat for 45 minutes; peel and dice 2.2 lb (1 kg) potatoes and shred 1.32 lb (600 g) white cabbage, then add both.
Simmer for 30 minutes more, until the pork and vegetables are completely tender; top up with hot water if needed.