Craving a meal that feels like a warm hug? This Pork and Cabbage Stew is your answer. In under an hour, your pressure cooker transforms simple ingredients into a soul-soothing masterpiece. Tender, fall-apart pork shoulder, sweet cabbage, and a rich, tangy broth come together for a dinner that’s both incredibly easy and deeply satisfying. Get ready to add a new favorite to your weeknight rotation!
Ingredients
• 2 lbs / 900g boneless pork shoulder, cut into 1-inch chunks
• 3 cups / 300g shredded cabbage
• ½ small sweet potato, cut into chunks
• 1 whole head of garlic
• 3 tbsp / 42g butter
• 2 tbsp / 30ml apple cider vinegar
• 3 tbsp / 45ml soy sauce
• 2 tbsp / 30ml rice vinegar
• 4 cups / 1L beef broth
• Spices
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes
• 1 tsp garlic powder
Instructions
1. Directions
2. Combine : Place the pork shoulder chunks into your pressure cooker pot. Pour in the beef broth and add the whole garlic head, salt, black pepper, red pepper flakes, and garlic powder. Stir to combine.
3. First Cook: Secure the lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 25 minutes.
4. Quick Release: Once the cooking time is complete, carefully perform a quick pressure release. Once the pin has dropped, open the lid.
5. Add Remaining : Add the sweet potato chunks and shredded cabbage to the pot. Drizzle with soy sauce, rice vinegar, and apple cider vinegar, then top with the butter.
6. Second Cook: Seal the lid again and ensure the steam release handle is in the “Sealing” position. Cook on high pressure for an additional 5 minutes.
7. Natural Release & Serve: After the second cook cycle, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid, remove the garlic head, and serve the stew hot.
Nutritional Information
• Per Serving
• Calories: 489
• Total Fat: 18.1g
• Net Carbs: 8.3g
• Protein: 66.6g
• Fiber: 1.9g
Pro Tips
• For a deeper, richer flavor, sear the pork shoulder chunks in the pot using the ‘Sauté’ function before adding the broth and pressure cooking.
• After cooking, the garlic head will be incredibly soft. Squeeze the cloves out of their skins and mash them into the broth for a creamy, garlicky boost.
• This stew tastes even better the next day! The flavors meld and deepen overnight. Reheat gently on the stovetop or in the microwave.
• Feel free to add other hearty vegetables like carrots or parsnips along with the sweet potato for extra flavor and nutrients.
FAQ
Q: Can I make this pork stew without a pressure cooker
A: Yes, you can make it on the stovetop. Sear the pork, then add the broth and seasonings. Bring to a simmer, cover, and cook for 1.5-2 hours until the pork is tender. Add the remaining ingredients and simmer for another 20-30 minutes until the vegetables are soft.
Q: What can I substitute for pork shoulder
A: Pork shoulder is ideal for its tenderness after cooking. However, you could use boneless country-style ribs or a well-marbled pork butt. Avoid lean cuts like pork loin, as they can become tough and dry in a stew.
Q: How should I store and reheat leftovers
A: Store the stew in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Q: Is this pork and cabbage stew keto-friendly
A: This recipe is low-carb. To make it strictly keto-friendly, simply omit the sweet potato. This will significantly reduce the net carb count, making it an excellent option for a ketogenic diet.
