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Pork and Apple Cider Stew with Cabbage
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 4 cups apple cider
  • 1/2 head green cabbage, shredded
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the pork cubes, onion, carrots, and garlic into the slow cooker.
  • Add the shredded cabbage on top of the pork and vegetables.
  • Pour in the apple cider and chicken broth.
  • Sprinkle the thyme, salt, and black pepper over the liquid.
  • Stir once to combine everything evenly.
  • Cover and cook on low for 7 to 8 hours until the pork is very tender.
  • Stir gently before serving to distribute the ingredients.

Notes

Taste the broth near the end of cooking and add a splash more apple cider if you want stronger sweetness. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a little extra broth to loosen the texture. Skip the carrots if you prefer a simpler cabbage-focused version.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board