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
Units
Scale
- 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