Ground Pork and Cabbage Recipe: Savory One-Pot Meal

This one-pot creation brings tender ground pork and sweet cabbage together in perfect harmony. The secret lies in slow cooking, allowing flavors to meld beautifully.

With minimal prep and cleanup, this dish delivers hearty satisfaction. The pork becomes juicy while the cabbage softens, creating a comforting meal that’s as simple as it is delicious.

Ingredients for Ground Pork Cabbage

Simple, hearty ingredients for a one-pot meal that delivers big flavor with minimal effort.

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The pork is the foundation, so look for 80/20 ground pork at your butcher counter or Whole Foods. It has enough fat to stay juicy during slow cooking. For cabbage, green cabbage is classic—choose a head that feels heavy for its size (that means it’s fresh and crisp). Don’t skip the low-sodium chicken broth; it lets you control the salt. I grab Swanson or make my own from scraps.

No ground pork? Ground turkey or chicken work fine, though the flavor is milder. Swap soy sauce for coconut aminos if avoiding gluten. Out of apple cider vinegar? White wine vinegar in a pinch (just use a touch less). Fresh thyme is better than dried if you can get it—one-third the amount if substituting. The brown sugar can be omitted, but it balances the acidity beautifully.

This keeps 4-5 days in the fridge and tastes even better the next day. Freezes well for 3 months (portion before freezing for easy reheating). The flavors deepen as it sits, so leftovers are a gift, not a chore.

Step-by-Step Instructions for Ground Pork and Cabbage

This one-pot wonder comes together quickly with minimal cleanup required.

Step 1: Brown the Ground Pork

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb ground pork, breaking it up with a wooden spoon as it cooks. Season with 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 0.5 teaspoon dried thyme.

Cook for 5-7 minutes until the pork is no longer pink and develops a light brown crust. I like to let some pieces get a bit crispy—they add great texture. Drain excess fat if needed, but leave about 1 tablespoon for flavor.

Here’s the thing—don’t rush this step. Proper browning builds a flavor foundation that makes this dish sing.

Step 2: Sauté Aromatics and Cabbage

Add the remaining 1 tablespoon olive oil to the pot, then stir in the yellow onion and cook for 3 minutes until it starts to soften. Toss in the 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Now add the green cabbage, cut into 1-inch chunks. Stir well to combine with the pork and onions. The cabbage will seem like a lot, but it wilts down significantly as it cooks.

Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften and develop some color.

Step 3: Simmer with Liquid and Seasonings

Pour in the 1 cup chicken broth, 3 tablespoons soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 whole bay leaf, and 0.25 teaspoon red pepper flakes. Stir everything together, scraping up any browned bits from the bottom.

Bring to a boil, then reduce heat to medium-low. Cover and let it simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender but still has some bite.

Real talk: The vinegar might seem sharp at first, but it mellows out beautifully as it cooks.

Step 4: Adjust and Serve

Remove the bay leaf and discard. Taste and adjust seasoning if needed—I often find it perfect as is, but some prefer a bit more kosher salt or ground black pepper.

Let it sit off heat for 5 minutes to allow the flavors to meld together. The cabbage will continue to soften slightly as it rests.

Serve hot, with some of the cooking liquid spooned over each portion. This dish tastes even better the next day as the flavors deepen overnight.

Creative Variations of ground pork cabbage

Asian Fusion Stir-Fry

Swap the soy sauce for 3 tablespoons fish sauce and add 1 tablespoon grated ginger with the garlic. Stir in 1 diced red bell pepper with the cabbage for extra color and crunch. Finish with 2 chopped green onions and a sprinkle of toasted sesame seeds. 🌶️

Sweet and Sour Twist

Increase the brown sugar to 3 tablespoons and add ½ cup pineapple chunks with their juice during simmering. A splash of rice vinegar brightens the sauce. Serve over jasmine rice for a complete meal.

Spicy Cajun Style

Add 1 tablespoon Cajun seasoning (I use Tony Chachere’s) to the pork as it browns. Include ½ teaspoon smoked paprika and a pinch of cayenne for heat. Stir in 1 diced jalapeño with the onions.

German-Inspired Braise

Replace apple cider vinegar with 2 tablespoons apple cider and add 1 teaspoon caraway seeds with the cabbage. Use beer instead of chicken broth for depth. A dark rye bread side soaks up the sauce beautifully. 🔥

Quick Kimchi Version

Substitute 2 cups chopped kimchi for half the cabbage. Reduce soy sauce to 1 tablespoon and add 1 tablespoon gochujang for authentic Korean flavors. Top with fried eggs for a hearty breakfast twist.