Featuring pork, cabbage and apples, a German-style supper brings an Oktoberfest feel to your table throughout the year.
cups shredded red cabbage
medium onion, thinly sliced
medium apple, peeled and chopped (1 cup)
cup packed brown sugar
cup cider vinegar
1/2- to 3-pound pork boneless shoulder roast
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.
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.
Cover and cook on Low heat setting 7 to 9 hours.
Remove netting or strings from pork. Serve pork with cabbage.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.