Cabbage and Pork Stew

bigolalaskan avatar
By Jennie Starkey
from Spring Creek, NV

Always good for a cold fall night.

serves 8
prep time 30 Min
cook time 3 Hr
method Stove Top


  • 2 lb
    boneless pork ribs
  • 1 Tbsp
  • 2 tsp
    seasoning salt
  • 2 tsp
  • 1/2 lg
    white onion, chopped
  • 3 clove
    garlic, thinly sliced
  • 1/4 c
    balsamic vinegar
  • 1 can
    tomatoes, canned italian-style and diced
  • 1 tsp
    chipolte chili powder
  • 1 tsp
    smoked paprika
  • 1 tsp
    italian seasong
  • 1 tsp
    mustard seed
  • 1 tsp
    cumin seed
  • 1 tsp
    celery seed
  • 1 tsp
    marjoram, dried
  • 5 lg
    potatoes, chopped into large pieces
  • 3 lg
    carrots, chopped in 1 inch pieces
  • 1/2 lg
    cabbage, thickly sliced

How To Make

  • 1
    Cut the pork ribs into three or four pieces each. Salt and pepper. Place into a 6 quart pot with the melted butter and cook about 10 minutes, stirring frequently.
  • 2
    Add the chopped onion and sliced garlic until the onion is translucent. Add the balsamic vinegar.
  • 3
    Add the can of tomatoes and 1 can of water to the pot. Add the next 8 ingredients. Simmer on low until the pork is no longer pink, approximately 45 minutes.
  • 4
    Add the potatoes and carrots. Continue to cook at a low simmer for another 45 minutes or until the potatoes and carrots are done. If necessary, add another cup or two of water as needed. Add the cabbage to the top of the stew and steam approximately 15 minutes. Carefully stir the ingredients to mix thoroughly without crushing potatoes.
  • 5
    Serve with a pat of butter on the top of the stew.

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