Pork and Cabbage Dinner Recipe

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Pork and Cabbage Dinner Recipe

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Publisher Photo
For a complete meal-in-one, you'll savor this slow-cooked ham, broccoli and rice dish that has all the goodness of an oven-baked casserole. "It's perfect for a Sunday afternoon dinner," informs Krista Harrison of Brazil, Indiana.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 pound carrots
  • 1-1/2 cups water
  • 1 envelope onion soup mix
  • 2 garlic cloves, minced
  • 1/2 teaspoon celery seed
  • 1 boneless pork shoulder butt roast (4 to 6 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds, cabbage, cut into 2-inch pieces

Directions

Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours.
Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender.
Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast. Yield: 8-10 servings.
Originally published as Pork and Cabbage Dinner in Quick Cooking January/February 2001, p43

  • 1 pound carrots
  • 1-1/2 cups water
  • 1 envelope onion soup mix
  • 2 garlic cloves, minced
  • 1/2 teaspoon celery seed
  • 1 boneless pork shoulder butt roast (4 to 6 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds, cabbage, cut into 2-inch pieces
  1. Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours.
  2. Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender.
  3. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast. Yield: 8-10 servings.
Originally published as Pork and Cabbage Dinner in Quick Cooking January/February 2001, p43

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Reviews forPork and Cabbage Dinner

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nancymcf User ID: 5846378 75403
Reviewed Apr. 24, 2012

"What a delicious flavor. This would be a great Sunday afternoon dinner. Was a little confused about the time schedule though. The prelim says 15 minute prep and 4 hours cooking, however, the recipe uses 6 hours. The temperature on the roast was at 170 degrees after 4 1/2 hours so I removed the roast and continued on with the cabbage by itself. It turned out great! I will definitely make it again."

MY REVIEW
hartmr User ID: 5083479 70698
Reviewed Oct. 17, 2011

"Pretty decent, but had way too much liquid."

MY REVIEW
lltooley User ID: 4332174 44214
Reviewed Mar. 29, 2011

"Very tender, lots of flavor! We will definatley make this dish again at our house. It was easy to cook since it was in the crock pot. It's pretty much a meal in itself but we liked some applesauce on the side. It was great!"

MY REVIEW
katiesnewlife User ID: 1051046 29585
Reviewed Mar. 27, 2010

"This was great. My roast was at 160 degrees well before the six-hour mark, so I'll adjust the time next time. But the cabbage just melts in your mouth; the meat was very moist; and it made a definitely decent gravy. Big thumbs up to this one."

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