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Pork and Cabbage Dinner

I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.—Trina Hinkel, Minneapolis, Minnesota
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    8-10 servings

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.

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