Ingredients
2 pounds pork shoulder, cut into 1-inch cubes
1 medium head of cabbage, chopped
1 large onion, diced
3 carrots, sliced
3 cloves garlic, minced
4 cups chicken broth
1 tablespoon apple cider vinegar
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
Directions
Place the pork cubes in the bottom of the slow cooker.
Layer the chopped cabbage, diced onion, and sliced carrots over the pork.
Add the minced garlic, caraway seeds, salt, and black pepper.
Pour the chicken broth and apple cider vinegar over the ingredients.
Add the bay leaves on top.
Cover and cook on low for 8-10 hours, or until the pork is tender and the flavors have melded together.
Remove the bay leaves before serving.
Variations & Tips
For a touch of heat, add a pinch of red pepper flakes or a diced jalapeño. If you prefer a thicker stew, mix a tablespoon of cornstarch with a bit of water and stir it in during the last hour of cooking. You can also add potatoes or parsnips for extra heartiness. For a different flavor profile, try substituting the caraway seeds with thyme or rosemary.