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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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Savory flavors blend beautifully in this hearty recipe from field editor Ruth Ann Stelfox of Raymond, Alberta. âThis stew can also be made in a slow cooker,â she notes. âIn a pinch, I use a ring of garlic bologna cut into chunks in place of the pork shoulder.â Ingredients:
1 pound pork stew meat |
1 tablespoon canola oil |
3 cups coarsely chopped cabbage |
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted |
1-1/2 cups apple juice |
2 medium red potatoes, cut into 1-inch pieces |
3 medium carrots, sliced |
1/4 teaspoon caraway seeds |
1/4 teaspoon pepper |
1/2 cup 2% milk |
Directions:
1. In a large skillet over medium-high heat, brown pork in oil on all sides; drain.
2. Transfer pork to a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through. Yield: 6 servings.
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