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

Equipment

  • Large Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons caraway seeds
  • 4 cups shredded green cabbage
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork to a plate and set aside.
  • Lower the heat to medium. Add the onion to the pot and cook until it softens, about 4 minutes. Stir in the garlic and caraway seeds and cook for 1 minute more.
  • Return the browned pork to the pot. Pour in the crushed tomatoes and beef broth. Add the salt and black pepper, then stir to combine.
  • Bring the mixture to a simmer. Add the shredded cabbage, stir once, and cover the pot. Cook for 45 minutes, stirring a few times, until the pork is tender and the cabbage is soft but not mushy.
  • Taste and adjust salt if needed. Serve hot.

Notes

If the broth thickens too much during simmering, add a splash of water or extra broth to loosen it. Leftovers keep in the refrigerator for three days and reheat well on the stovetop with a little added liquid. For a milder caraway flavor, use only one teaspoon and let the cabbage carry more of the taste.
Course: Soup
Cuisine: Eastern European
Equipment: Large Dutch oven, Cutting board, Knife, Wooden spoon