Low-Simmered Pork and Cabbage Stew

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty pork stew simmered at low heat with cabbage and root vegetables to develop deep flavors and tender meat. This Eastern European-inspired low-carb recipe, ready in about 90 minutes, pairs pork shoulder, cubed, green cabbage, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork shoulder, cubed
• 1/2 head, chopped green cabbage
• 2 medium, sliced into 1/4-inch rounds carrots
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 3/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-low heat. Add 1 lb cubed pork shoulder and brown gently for 7 minutes, turning occasionally to get a light crust without burning.
2. Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tsp dried thyme; cook for 2 minutes to deepen the flavor.
4. Step 4: Pour in 3 cups vegetable broth and bring the mixture to a gentle simmer on low heat.
5. Step 5: Add 1/2 head chopped green cabbage and 2 sliced carrots. Cover the pot and let everything simmer slowly for 1 hour, stirring occasionally, until the pork is tender and the vegetables are soft.
6. Step 6: Season with 1 1/2 tsp salt and 3/4 tsp black pepper, stir well, and serve hot with crusty bread or over mashed potatoes.