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Braised Pork and Cabbage

Coleslaw mix, found in the produce section, is a great time-saver. If your supermarket doesn't carry it, use 4 cups shredded cabbage and 2 cups shredded carrots.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Braised Pork and Cabbage

Source: Everyday Food, March 2004


  • 2 tablespoons olive oil
  • 4 well-trimmed bone-in rib pork chops, 8 ounces each
  • Coarse salt and freshly ground pepper
  • 1 large onion, finely chopped
  • 1 package (1 pound) coleslaw mix
  • 1 clove garlic, minced
  • 3/4 cup cider vinegar
  • 1 teaspoon caraway seeds, optional
  • 3/4 pound small red potatoes, sliced 1/4 inch thick


  1. In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.

  2. Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.

  3. Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.

  4. Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

Cook's Note

Caraway seeds, which are common in rye bread, have a nutty, licorice-like flavor that pairs well with cabbage.

Reviews (5)

  • vhodson92 1 Jan, 2015

    This dish was fine made as written, but it was even better when I added 1 tablespoon each of brown sugar and Dijon mustard as a previous comment suggested.

  • Eboni lovell 29 Oct, 2014

    This was wonderful! I added fresh rosemary and used white wine and apple cider instead of vinegar. I sautéed the potatoes longer and the added carrots, but combined the cabbage at the same time as the pork. I had very fine cabbage so cooking too long would have made it too soggy. It turned out wonderfully! The best thing is not to cook to long. The pork was moist and delicious, the veggies tender and flavorful.

  • tamibaker2 15 Jun, 2014

    My family didn't care for this at all, sorry.

  • laura fulton 16 Mar, 2014

    I cooked the potatoes 10 minutes longer than the recipe said but they still weren't as tender as my family likes them. Wish I'd seem the remark from the reviewer about adding brown sugar. That might have helped. This was ok but my family wasn't wild about it. We have a different recipe from Martha with pork & cabbage, and my family really prefers that recipe to this one.

  • ecooney 4 Jan, 2011

    This was really good! I added just a little dijon and brown sugar, like a tablespoon of each, to the liquid. I also boiled some whole potatoes on the side instead of cooking them with everything else, that's just the way we like them.

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