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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pork and Cabbage Recipe

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This recipe for Pork and Cabbage is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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