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Pork and Cabbage Stew with Caraway
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Course Soup
Cuisine Eastern European
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons caraway seeds
  • 4 cups shredded green cabbage
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large pot over medium-high heat. Add the pork cubes and cook until browned on all sides.
  • Add the onion and carrots to the pot. Cook for 3 to 4 minutes until the onion starts to soften.
  • Stir in the garlic and caraway seeds. Cook for 1 minute until fragrant.
  • Add the shredded cabbage, beef broth, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the pork is tender and the cabbage is soft.

Notes

Toast the caraway seeds briefly with the garlic if you want a deeper flavor. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. Serve with crusty bread to soak up the broth.
Course: Soup
Cuisine: Eastern European
Equipment: Large pot, Cutting board, Knife