German red cabbage provides a colorful addition to this hearty bacon, pork ribs and Granny smith apples recipe that’s slow-cooked for dinner.
The slicing blade on a food processor does a quick job of shredding the cabbage. Cut the cabbage sections so they fit into the feed tube. To save time in the morning, slice the cabbage and chop the onion the night before, and refrigerate until needed.
Bone-in pork ribs also can be used.
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