Pork, Potatoes and Cabbage Saute Recipe

Name: Pork, Potatoes and Cabbage Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons oil; 1 (2 lb) boneless pork shoulder, cut into 1-inch cubes; 2 onions, sliced; 1 -2 tablespoon chopped fresh garlic (optional and to taste); crushed red pepper flakes (can use Tabasco sauce in place of the flakes, or a jalapeno pepper, chopped); 2 tablespoons water (can use the juice from the stewed tomatoes in place of water); 1 medium green cabbage, sliced; 7 -8 cups chicken broth; 3 (14 1/2 ounce) cans stewed tomatoes (with juice); ¼ cup cider vinegar; 1 tablespoon caraway seed, crushed; salt and pepper; sugar; 2 lbs potatoes, peeled and cut into chunks; ¼ cup water; 3 tablespoons flour

Servings: persons

4 tablespoons oil
1 (2 lb) boneless pork shoulder, cut into 1-inch cubes
2 onions, sliced
1 -2 tablespoon chopped fresh garlic (optional and to taste)
crushed red pepper flakes (can use Tabasco sauce in place of the flakes, or a jalapeno pepper, chopped)
2 tablespoons water (can use the juice from the stewed tomatoes in place of water)
1 medium green cabbage, sliced
7 -8 cups chicken broth
3 (14 1/2 ounce) cans stewed tomatoes (with juice)
¼ cup cider vinegar
1 tablespoon caraway seed, crushed
salt and pepper
sugar
2 lbs potatoes, peeled and cut into chunks
¼ cup water
3 tablespoons flour

1
Heat oil in a large Dutch oven over medium-high heat.
2
Working in batches add in the pork and brown on all sides.
3
Transfer to a plate or bowl.
4
Add in onion, garlic (if using) and about 2 tablespoons water (or juice from the tomatoes); cook until softened (about 5-6 minutes).
5
Return the pork (with all the dripping from the plate) to the pot.
6
Add in cabbage, broth, tomatoes, vinegar, crushed red pepper flakes, caraway seeds and salt, pepper and sugar to taste; bring to boil.
7
Reduce heat to low and partially cover the pot and simmer for about 30 minutes.
8
Add in potatoes; cook for 15 minutes or until potaoes are fork tender.
9
In a small bowl, whisk together the flour and water until smooth.
10
Add into simmering stew; cook until thickened (about 5-8 minutes).

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons oil, 1 (2 lb) boneless pork shoulder, cut into 1-inch cubes, 2 onions, sliced, 1 -2 tablespoon chopped fresh garlic (optional and to taste), and more.

Yes, Pork, Potatoes and Cabbage Saute falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork, Potatoes and Cabbage Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions