Creamy Cabbage-Pork Stew
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 6 servings.
Savory flavors blend beautifully in this hearty recipe from field editor Ruth Ann Stelfox of Raymond, Alberta. “This stew can also be made in a slow cooker,“ she notes. “In a pinch, I use a ring of garlic bologna cut into chunks in place of the pork shoulder.“
Ingredients
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1 pound pork stew meat
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1 tablespoon canola oil
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3 cups coarsely chopped cabbage
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2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
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1-1/2 cups apple juice
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2 medium red potatoes, cut into 1-inch pieces
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3 medium carrots, sliced
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1/4 teaspoon caraway seeds
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1/4 teaspoon pepper
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1/2 cup 2% milk
Directions
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1.
In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper.
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2.
Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.
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