Slow-Cooker Pork with Sweet-Sour Red Cabbage

Featuring pork, cabbage and apples, a German-style supper brings an Oktoberfest feel to your table throughout the year. MORE+ LESS-

By Betty Crocker Kitchens

November 11, 2009

cups shredded red cabbage

medium onion, thinly sliced

medium apple, peeled and chopped (1 cup)

1/2

cup packed brown sugar

1/2

cup cider vinegar

teaspoon salt

1/2- to 3-pound pork boneless shoulder roast

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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.

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.