Pork & Cabbage Stew


By Jenn Bruer

1 medium pork loin (or pork roast)
1 chopped onion
1 bay leaf
8 oz jar of tomato sauce (whatever is your fave pasta sauce)
1/2 to 1 whole savoy cabbage – sliced (depending on the size of your slow cooker)
1 cup chicken stock
Butter to taste  (omit the butter if you can’t do dairy)
few shakes of salt & pepper
2 cloves of crushed garlic
Optional: hot pepper flakes or hot sauce


  1. Brown the loin, either in the oven on very high heat (turning to brown all sides) or in a frying pan (don’t worry about the inside just the outside!)
  2. Transfer the loin to the slow cooker
  3. Add to the slow cooker the onion, sliced cabbage, tomato sauce, bay leaf, stock, salt & pepper (chili flakes or hot sauce if you like spice) and the garlic
  4. Stir it all together to get it all coated with the sauce
  5. Cook for at least 4 hours on high (longer is even better)
  6. You may need to add more water later if it seems dry; it should be more of a “stew” consistency but not too soupy
  7. Prior to serving add butter to taste (trust me!)
  8. Stir it up and serve (you can add less butter if you insist)

If you’re in a rush and can’t brown the meat prior to adding- it works fine without browning. If you must, just throw everything in, stir, and cook for a long time.

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