Slow Cooker Pork and Cabbage Stew

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Easy slow cooker pork and cabbage stew is a hot, hearty and delicious comfort meal that’s like a hug from the inside-out!

If you haven’t jumped aboard the slow cooker bandwagon, what are you waiting for?

With just a few minutes of preparation in the morning, you can have this amazing dinner of Pork and Cabbage Stew waiting for you the moment you walk into the house later that evening. It’s that simple!

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*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

This Pork and Cabbage Stew is something I actually posted a few years ago, but I haven’t made sense so I’m considering this a recipe redo.

I’ve only made a few small changes to the original recipe. I increased the amount of pork. I added some chopped celery.

I decreased the amount of cabbage I used (with the increase of meat, I didn’t have room for all the cabbage), and I changed out the type of oil I used to brown the meat.

I also modified the technique of putting it all together to make it a tad faster and easier…Other than that it’s basically still the same, and the taste is just good, if not better than I remember!

PORK AND CABBAGE STEW FOR THE SLOW COOKER    {PRINT THIS RECIPE}
Serves:  6-8        Prep Time:  15 minutes       Cook Time: 8 hours on low, 6 hours on high

4 large boneless, pork chops (about 1″ thick), cut into 1″-2″ cubes
1 tablespoon canola oil
salt and pepper to taste
1 medium red onion, sliced
1/2 head green cabbage, cored and sliced
1/2 pound red potatoes, cut into cubes 1″-2″ cubes
3 stalks celery, roughly chopped
3-4 large carrots, peeled and chopped into 1″ pieces
1 teaspoon salt
1/2 teaspoon pepper
2 cans cream of celery soup
3 cloves garlic, minced
2-3 tablespoons caraway seeds
2 tablespoons brown sugar
1½ cups apple juice or cider
2 tablespoons apple cider vinegar
2 tablespoons butter to finish

-In a large skillet over medium/high heat, brown the seasoned pork on all sides in the canola oil.
-Place half the browned meat in the bottom of the slow cooker.
-Layer the onion, cabbage, potatoes, celery, and carrots on top of the meat.
-Season with 1 teaspoon salt and 1/2 teaspoon pepper.
-Layer the additional meat on top of the veggies and add in the caraway seeds and garlic.
-Spoon the soup on top of the meat and then top with the brown sugar.
-Pour the apple juice and apple cider vinegar over the contents and cover.
-Cook on low for 8 hours, or high for 6 hours, stirring halfway through if possible.
-Shortly before you’re ready to serve, stir in the butter.

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Until we eat again, I hope you have a delicious day!