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Pork and Cabbage Dinner

 Pork and Cabbage Dinner
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.
8-10 ServingsPrep: 15 min. Cook: 4 hours


  • 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


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.