Pork and Cabbage Stew with Caraway and Potatoes
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Ingredients
- 700 g pork shoulder, diced
- 1 cabbage, roughly chopped
- 400 g potatoes, diced
- 1 onion, sliced
- 1 tsp caraway seeds
- 700 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 40.3 g
- Carbohydrate
- 26.8 g
- of which sugars
- 10.5 g
- Fat
- 27.7 g
- of which saturates
- 8.9 g
- Fibre
- 8.6 g
- Salt
- 1.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and brown the pork for 8 minutes, then lift out.
- 2
Add the onion and caraway seeds and cook for 6 minutes, then return the pork with the potatoes and stock.
- 3
Cover and simmer for 30 minutes, then add the cabbage and cook for a further 15 minutes until the pork is cooked through with no pink remaining and the vegetables are tender.
- 4
Season with black pepper and serve in deep bowls.
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