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Pork and Cabbage Recipe

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This recipe for Pork and Cabbage, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Ball
Added: Monday, May 29, 2006


1 boneless pork loin roast (about 2 1/4 lbs.)
3/4 tsp. salt
1/4 tsp. ground black pepper
6 c.(about 1 pound) shredded red cabbage
1 lb. very small baby red potatoes (halve larger ones)
2 Granny Smith apples, cored and cubed
1 c. apple cider vinegar
1/2 to 1 c. packed dark brown sugar
1 tsp. caraway seeds
1/4 tsp. ground allspice

Season pork with 1/4 tsp. of the salt and pepper
Add the cabbage to a 6 quart slow cooker. Top with potatoes; spread apple cubes on top in an even layer. Add pork. In a small bowl, whisk vinegar, wine, sugar, caraway seeds, and allspice. Pour around meat. Cover. Cook on high heat for 4 1/2 hours, or on low heat for 7 hours. Uncover cooker, and transfer pork to a cutting board. Cover loosely with foil and let rest 5 minutes. Season cabbage mixture with remaining 1/2 tsp salt. Test a potato with a fork. If tender, transfer cabbage mixture to a platter (leave most of the liquid in pot). Cut pork into thick slices; spread on top of cabbage. Serve warm, drizzled with cooking liquid.




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