Go Back

One-Pot Pork and Cabbage Stew with Cheddar Dumplings

A hearty and comforting one-pot dish combining tender pork, sweet cabbage, and fluffy cheddar dumplings, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stew
  • 1 lb pork shoulder, cut into chunks Can substitute with chicken thighs or turkey if preferred.
  • 1 medium onion, chopped Cook until soft and golden.
  • 2 cloves garlic, minced Add with the onions.
  • 4 cups cabbage, chopped Cabbage becomes sweet and buttery when cooked.
  • 4 cups broth (chicken or vegetable) Homemade is best; store-bought works too.
  • 1 tbsp olive oil For browning the pork.
For the Cheddar Dumplings
  • 1 cup all-purpose flour Do not overmix.
  • 1 tbsp baking powder Helps dumplings rise.
  • 1/2 cup cheddar cheese, shredded Choose sharp cheddar for more flavor.
  • 1/2 cup milk Adjust consistency as needed.

Method
 

Preparation
  1. In a heavy-duty Dutch oven, heat olive oil over medium-high heat. Brown the pork chunks for about 5-7 minutes until well-seared.
  2. Add the chopped onions and cook until softened and golden, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the chopped cabbage and broth, bring to a simmer, cover, and cook for 30 minutes.
Cooking the Dumplings
  1. While the stew is simmering, in a medium bowl, combine flour, baking powder, and shredded cheddar cheese.
  2. Pour in the milk and stir until just combined; avoid overmixing.
  3. After 30 minutes, uncover the stew and drop spoonfuls of dumpling mixture on top.
  4. Cover again and let cook for another 15-20 minutes until the dumplings are puffed and cooked through.
Serving
  1. Ladle the stew into bowls and serve hot with a sprinkle of extra cheese if desired.

Notes

Stew can be frozen, but dumplings should be made fresh. For any leftover pork chops, cut them into chunks and add them during the onion step to prevent overcooking.