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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal. Ingredients:
2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes |
2 tablespoons vegetable oil |
1-1/2 quarts water |
2 cups ketchup |
1 large onion, chopped |
2 medium potatoes, peeled and cubed |
3 medium carrots, cut into 1/2-in slices |
1 cup fresh or frozen cut green beans (1-inch pieces) |
1 cup shredded cabbage |
2 celery ribs, cut into 1/2-inch slices |
1/4 to 1/2 teaspoon ground allspice |
1/4 teaspoon pepper |
1 cup crushed gingersnaps (about 16 cookies) |
Directions:
1. In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Yield: 12-14 servings (3-1/2 quarts).
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