Slow Cooker Pork and Red Cabbage |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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I got this recipe from our CANCER BITES cookbook that our office made. This was Father's Day dinner and we LOVED it!! Thank you Loretta for a fabulous recipe! Ingredients:
2 1/2 lbs boneless pork loin |
3/4 teaspoon salt |
1/4 teaspoon pepper |
6 cups shredded red cabbage (1 lb) |
1 lb small baby red potato |
2 granny smith apples, cored and cubed |
1 cup apple cider vinegar |
1/2 cup white wine |
1/2 cup dark brown sugar |
1 teaspoon caraway seed |
1/4 teaspoon ground allspice |
Directions:
1. Season pork with 1/4 tsp of the salt and pepper.
2. Add the cabbage to a 6 qt slow cooker.
3. Top with potatoes; spread apple cubes on top in an even layer.
4. Add pork.
5. In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
6. Pour around meat.
7. Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
8. Uncover cooker and transfer pork to a cutting board.
9. Cover loosely with foil and let rest 5 minutes.
10. Season cabbage mixture with remaining 1/2 tsp salt.
11. Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
12. Serve warm, drizzle with cooking liquid.
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