Name: Braised Cabbage with Pork
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 2 lb (900 g) pork shoulder or pork neck, cut into bite-size pieces; 5 oz (150 g) bacon, diced; Vegetable oil (as needed for browning); 2 medium onions (chopped); 2 medium carrots (grated); 2 lb (900 g) green cabbage, shredded; 3.5 fl oz (100 ml water); 2 tablespoons tomato paste; 1 teaspoon sweet paprika; 1 teaspoon salt (or to taste); 1/2 teaspoon ground black pepper; 2 bay leaves; 8 – 9 pitted prunes (chopped); Fresh parsley (chopped, for serving)

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This braised cabbage with pork is a hearty one-pan dinner with tender pork, soft cabbage, and a rich tomato sauce. Smoky bacon and chopped prunes add a subtle sweet-and-savory balance without making the dish overly sweet.

Braised cabbage with pork, smoky bacon, and prunes finished with fresh parsley in a large wok.

As the pork and cabbage slowly braise together, the green cabbage absorbs the savory juices from the meat and bacon, while the tomato paste adds depth and a glossy finish. The result is fork-tender pork and silky cabbage in a deeply flavored sauce, with every bite tasting warm, rustic, and satisfying.

Looking for more hearty dinners with pork? Browse my collection of easy pork recipes for more cozy stovetop meals and family-friendly dinner ideas.

Why You’ll Love This Recipe

This easy pork and cabbage dinner is made in one pan with simple ingredients and very little hands-on work once everything starts braising. The pork shoulder becomes tender while the cabbage slowly cooks down and absorbs the rich tomato and meat juices.

What makes this version especially flavorful is the balance between smoky bacon, savory pork, and the gentle sweetness of the prunes. They round out the tomato base without making the finished dish taste sweet.

If you’re craving more cozy pork dinners, try my creamy Dijon pork chops, this comforting pork stew with potatoes and pickles, or a warm bowl of hearty pork stew with vegetables.

Quick Look at the Ingredients

This hearty pork and cabbage recipe uses simple ingredients that build plenty of flavor as they cook together. Pork shoulder and smoky bacon create the savory base, while the green cabbage slowly softens in the rich tomato braising juices.

Pork shoulder: Cut the pork into bite-size pieces. A slightly fatty cut such as pork shoulder or pork neck stays juicy and becomes fork-tender during the longer braise.
Bacon: Adds smoky flavor and richness that carries through the cabbage as it cooks.
Green cabbage: The wok will look very full at first, but the shredded cabbage cooks down considerably and becomes soft without losing all its texture.
Onion and carrot: Build a lightly sweet, savory vegetable base around the pork and bacon.
Tomato paste: Deepens the braising liquid and gives the tomato-braised cabbage its rich color and concentrated flavor.
Pitted prunes: Added near the end, they bring a mild sweetness that balances the savory pork without making the finished dish taste sweet.
Paprika, bay leaves, salt, and black pepper: Keep the seasoning warm and simple while adding depth to the sauce.
Water: A small amount creates steam and moisture for the first stage of braising.
Fresh parsley: Brightens the finished dish with a fresh, simple garnish.

How to Make Braised Cabbage with Pork

This pork and cabbage recipe comes together in one large 12-inch (30 cm) wok, with the pork browned first and the green cabbage slowly braised until tender and richly flavored.

Brown the pork: Heat the oil in the wok over medium-high heat. Add the pork pieces and cook until lightly browned on several sides.

Pork pieces sizzling in a hot wok, from freshly added to lightly golden around the edges.

Add the bacon: Stir in the diced bacon and cook until it begins to turn golden and releases some of its smoky fat into the wok.

Diced bacon added to the browned pork, then cooked until golden and sizzling in the wok.

Cook the vegetables: Add the onion and carrot. Cook for about 7 minutes, stirring occasionally, until the onion softens and everything is well combined.

Chopped onion and grated carrot added to the pork and bacon, then cooked together until softened.

Add the cabbage: Place the shredded cabbage over the pork mixture and pour in the water. Cover the wok, reduce the heat, and cook for 30 minutes, until the cabbage cooks down and becomes tender.

A generous pile of freshly shredded cabbage filling the wok before it cooks down.

Water poured over the shredded cabbage before covering the wok and letting it gently steam down.

Season the cabbage: Remove the lid and add the tomato paste, paprika, salt, and black pepper. Stir until the cabbage is evenly coated, then add the bay leaves.

Tomato paste and warm spices stirred into the softened cabbage, with bay leaves added before the final braise.

Continue braising: Cover and cook for another 20 minutes, until the pork is fork-tender and the cabbage is fully softened.

Finish with the prunes: Stir in the chopped pitted prunes and cook uncovered for about 10 minutes, until the excess liquid reduces and the flavors come together.

Chopped prunes folded into the tender pork and cabbage, then finished with fresh parsley after the sauce thickens.

Serve: Remove the bay leaves, sprinkle with fresh parsley, and serve warm.

Braised cabbage with pork served warm with tender meat, smoky bacon, prunes, and fresh parsley.

Pro Tips

Use a large wok or deep skillet: A 12-inch (30 cm) wok or deep-sided skillet gives the shredded cabbage enough room before it cooks down and reduces in volume.
Give the pork time to brown: Let the pork pieces develop some color before adding the bacon. This builds a deeper savory base and gives the finished pork and cabbage more flavor.
Do not worry if the wok looks very full: Fresh cabbage takes up plenty of space at first, but it quickly cooks down under the lid.
Stir thoroughly after adding the tomato paste: Make sure it is evenly distributed so every piece of cabbage is coated and well seasoned.
Add the prunes near the end: This keeps their flavor noticeable and prevents them from becoming too soft during the longer braising time.
Finish the dish uncovered: The final 10 minutes allow excess moisture to evaporate and the braising juices to concentrate, leaving the cabbage tender and flavorful rather than watery.
Let it rest briefly before serving: Five to ten minutes gives the sauce time to settle and helps the flavors come together.

Variations and Substitutions

This recipe is easy to adjust depending on what you have, while keeping the same rich, comforting flavor.

Pork: Pork shoulder works best because it stays tender during the longer cooking time. Pork loin can be used, but it is leaner and may cook a little faster.
Cabbage: Regular green cabbage is ideal, though Savoy cabbage can also be used for a softer, more delicate texture.
Bacon: Smoked bacon gives the dish the deepest flavor, but regular bacon will still work well.
Prunes: Use fewer prunes for a more savory result, or leave them out if you prefer the dish without any sweetness.
Paprika: Sweet paprika keeps the flavor mild, while smoked paprika adds another layer of smokiness.
Tomato paste: For a slightly saucier version, stir in a small amount of crushed tomatoes along with the tomato paste.

What to Serve with Braised Cabbage and Pork

This dish is hearty enough to serve on its own, but a simple side can help soak up the savory juices and turn it into an even more filling dinner.

Mashed potatoes: Serve this dish with my creamy mashed potatoes to soak up the savory juices from the pork and braised cabbage.
Crusty bread: A warm slice of bread is perfect for picking up the flavorful juices left in the bowl.
Boiled potatoes: Keep the meal simple and rustic while adding a mild side that does not compete with the cabbage.
Polenta: Soft polenta works well under the pork and cabbage and makes the dish feel extra comforting.
A light cucumber salad: Something cool and fresh adds contrast to the rich pork, bacon, and slowly cooked cabbage.

Storage and Reheating

Refrigerate: Let the braised cabbage cool, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.

Reheat: Warm individual portions in the microwave, or reheat the cabbage gently in a covered skillet over medium-low heat. Add a small splash of water if it looks too dry.

Freeze: This dish can be frozen for up to 2 months, although the cabbage may become slightly softer after thawing. Defrost it overnight in the refrigerator before reheating.

Frequently Asked Questions

What cut of pork works best for braised cabbage?
Pork shoulder is the best choice because it stays tender and juicy during the longer cooking time. Pork neck or another moderately fatty cut will also work well.

Can I make this recipe without prunes?
Yes. The prunes add a gentle sweetness that balances the smoky bacon and tomato paste, but the dish will still be flavorful without them.

Why is my braised cabbage watery?
Cabbage naturally releases moisture as it cooks. Remove the lid for the final 10 minutes and let the excess liquid reduce before serving.

Can I use a deep skillet instead of a wok?
Yes, but choose a large, deep skillet or Dutch oven with a lid. The pan needs enough room to hold the fresh cabbage before it cooks down.

Can braised cabbage with pork be made ahead?
Yes. The flavor becomes even richer after the dish rests, making it a good make-ahead dinner. Reheat it gently with a small splash of water if needed.

This is the kind of one-pan dinner worth keeping for cooler evenings or whenever you want something hearty and comforting. The cabbage becomes deeply savory, the pork stays tender, and the prunes quietly balance the richer flavors without making the dish taste sweet. It is just as delicious the next day, once everything has had even more time to come together.