A steaming bowl of Pork and Cabbage Stew is comfort food at its best. This hearty and budget-friendly meal stretches simple ingredients into a dish that can easily feed a crowd. Slow cooking brings out deep, savory flavors, while keeping the process simple and hands-off.
Why You Will Love This Pork and Cabbage Stew Recipe
- Tender, fall-apart pork ribs – Bone-in country style ribs give this cabbage stew incredible flavor and richness.
- Slow cooker convenience – Let the slow cooker do the work, while the flavors develop over hours of gentle cooking.
- Hearty and comforting – Perfect for chilly days when you need a cozy, filling meal that warms you up from the inside.
- Simple ingredients, bold flavors – Everyday ingredients like cabbage, garlic, tomatoes, and paprika come together to make something truly special.
- Family-friendly dinner – This pork and cabbage stew feeds a crowd, and leftovers taste even better the next day.
- Nutritious balance – This stew is low in fat, high in protein, and packed with cabbage for extra fiber, it’s a wholesome option for any mealtime.
Ingredient Substitutions
- Country style ribs – Use pork shoulder or pork butt cut into large chunks.
- Chicken stock – Swap with vegetable stock, beef broth, or use all water.
- Paprika – Smoked paprika will give a smoky depth, while hot paprika adds heat.
- Tomatoes – Substitute with canned diced tomatoes, if fresh aren’t available.
- Add-ins – Feel free to add in onions, carrots, celery, and/or bacon. Adding potatoes within the last hour of cooking is another great addition.
How to Prepare
- Season and sear the pork ribs, until browned on all sides (work in batches, if necessary).
- While searing, chop the cabbage into large chunks.
- Line the bottom of a slow cooker with 3–4 ribs. Add a layer of cabbage on top. Place remaining ribs over the cabbage.
- Deglaze the searing pot with 1/2 cup chicken stock, scraping up the browned bits. Reserve this liquid.
- Add the tomatoes and garlic to the slow cooker. Sprinkle with salt, cracked peppercorns, paprika, and bay leaves. Top with the remaining cabbage.
- Pour in the rest of the chicken stock, reserved liquid, and enough water to almost cover the cabbage.
- Cook on high for 5–6 hours, checking liquid levels occasionally.
- Remove ribs, shred the meat from the bones, and return it to the pot. Stir gently and serve hot.
How to Serve and Store
- Serve this pork and cabbage stew in bowls and enjoy as-is, or serve with crusty bread for soaking up the broth. It also pairs well with mashed potatoes or rice. Add a dollop of sour cream, if desired.
- Store in the refrigerator in an airtight container for up to 4 days.
- Reheat gently on the stovetop.
- To freeze, cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Frequently Asked Questions
- Can I make Pork and Cabbage Stew without a slow cooker? Yes. You can prepare this stew in a large Dutch oven or heavy-bottomed pot. Simply follow the same steps, cover, and simmer on low heat for about 3–4 hours, checking the liquid levels as it cooks.
- Do I have to use bone-in country style ribs? Bone-in ribs provide richer flavor, but you can substitute boneless pork shoulder or pork butt cut into chunks, if preferred.
- What is a good substitute if I don’t eat pork? You can swap in beef chuck, chicken thighs, turkey legs, or even smoked sausage.
- Can I make this ahead of time? Absolutely. This stew tastes even better the next day as the flavors have more time to develop. Simply store in the refrigerator and reheat gently before serving.
- Do I need to remove the bones before serving? It’s optional. Many prefer removing the meat from the bones once tender and stirring it back into the stew for easier serving.
More Cabbage Recipes to Love
- Baked Cabbage Parmesan
- Fried Cabbage and Kielbasa with Roasted Potatoes
- Spicy Cabbage and Rice Soup
- Parmesan Roasted Cabbage Wedges
- Cabbage Roll Soup
Pork and Cabbage Stew
- Total Time: 6 hours, 15 minutes
- Yield: 12–14 servings 1x
Description
This Pork and Cabbage Stew is the perfect comfort food. It’s slow cooked until the meat falls off the bone, and the cabbage becomes melt-in-your-mouth tender.
Ingredients
- 2 1/2–3 pounds bone-in country style pork ribs
- 2 tablespoons oil
- 1 medium head green cabbage, cut into large chunks
- 2 cups chunked tomatoes
- 8–10 garlic cloves, halved
- 1 teaspoon salt
- 2 teaspoons cracked black peppercorns
- 2 tablespoons paprika
- 2–3 bay leaves
- 4 1/2 cups chicken stock, divided
- 3–4 cups water
- 2 tablespoons fresh chopped parlsey
For Seasoning the Ribs:
- 1 teaspoon salt, plus
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
Instructions
- Let the pork ribs sit at room temperature for 30 minutes before searing.
- Mix the rib seasoning in a small bowl. Pat ribs dry, then season on all sides.
- Heat oil in a shallow pot or cast-iron pan. Sear ribs on all sides until browned (work in batches, if necessary).
- While searing, chop the cabbage into large chunks.
- Line the bottom of a slow cooker with 3–4 ribs. Add a layer of cabbage on top. Place remaining ribs over the cabbage.
- Deglaze the searing pot with 1/2 cup chicken stock, scraping up the browned bits. Reserve this liquid.
- Add the tomatoes and garlic to the slow cooker. Sprinkle with salt, cracked peppercorns, paprika, and toss in the bay leaves. Top with the remaining cabbage.
- Pour in the rest of the chicken stock, the reserved liquid, and enough water to almost cover the cabbage.
- Cover and cook on high for about 6 hours. Test for salt about halfway through, and remove the skins from the tomatoes, if desired.
- Remove the ribs and discard the bay leaves. Take the meat off the bones in chunks. Before returning the meat to the pot, check the stew for any small bones.
- Add the fresh parsley and stir gently.
- Serve hot and ENJOY!
Equipment
Notes
- Allowing the pork to sit at room temperature before searing ensures a better crust and more even cooking.
- Don’t skip deglazing the searing pan. The browned bits add incredible depth of flavor to the stew.
- Check liquid levels halfway through cooking; add more water or stock if the cabbage isn’t submerged.
- Taste for salt throughout the cooking process.
- If using fresh tomatoes, remove the skin, if desired.
- Using cracked black peppercorns (instead of just ground pepper) creates a bolder, more rustic flavor.
- Before adding the meat back to the pot, check the stew for any bones.
- Leftovers reheat beautifully and make a quick, filling meal throughout the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Meal Prep
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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