| 4 | cups shredded red cabbage |
| 1 | medium onion, thinly sliced |
| 1 | medium apple, peeled and chopped (1 cup) |
| 1/2 | cup packed brown sugar |
| 1/2 | cup cider vinegar |
| 1 | teaspoon salt |
| 2 | 1/2- to 3-pound pork boneless shoulder roast |
| 1. | Spray 4- to 5-quart slow cooker with cooking spray. Mix cabbage, onion, apple, brown sugar, vinegar and 1/2 teaspoon of the salt in cooker. |
| 2. | Spray 12-inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with remaining 1/2 teaspoon salt. Cook pork in skillet over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Place pork on cabbage mixture. |
| 3. | Cover and cook on Low heat setting 7 to 9 hours. |
| 4. | Remove netting or strings from pork. Serve pork with cabbage. |
| No changes. |
|
| Buttered egg noodles and thinly sliced cucumbers with green onions in a mint or herb vinaigrette would be delicious with the pork and cabbage. |
|
| For a pretty presentation, mound the cabbage in the center of a platter and arrange slices of the pork and slices of fresh apple around it. Sprinkle with chopped fresh parsley. |
|
| Look for red cabbage with bright color and firmly packed, crisp-looking leaves. Cooking the cabbage in vinegar helps preserve its rosy red color. |
Nutrition Information:
480 ( 210); 23g ( 8g, 0g); 120mg; 480mg; 26g ( 2g, 24g); 41g 0%; 15%; 6%; 10% 1 ; 2 ; 5 2