Casserole Of Pork And Red Cabbage Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Boneless lean pork butt3⁄4 Pound, cut into 1 inch cubes
 Flour2 Tablespoon
 Nonstick cooking spray1
 Yellow onion1 Medium, sliced thin
 Carrot1 Medium, sliced
 Garlic3 Clove (15 gm), minced
 Apple1 Large, peeled, quartered, cored, and sliced thin
 Red cabbage1⁄2 Small, cored and coarsely shredded
 Red wine vinegar3 Tablespoon
 Low sodium chicken broth1⁄2 Cup (8 tbs)
 Bay leaves2
 Allspice berries7
 Black peppercorns6
 Dried sage1⁄4 Teaspoon, crumbled

Directions

Coat the pork cubes with the flour, shaking off any excess.
Lightly coat a heavy 6 quart Dutch oven with the cooking spray, set over moderate heat for 30 seconds, and add the pork; brown the pork, uncovered, on all sides about 10 minutes.
Transfer to a bowl and set aside.
Preheat the oven to 350°F.
Add the onion, carrot, and garlic to the Dutch oven and cook, uncovered, over moderate heat until soft about 5 minutes.
Add the apple and cabbage, cover, and cook 15 minutes longer or just until the cabbage is wilted.
Stir in the vinegar, chicken broth, bay leaves, allspice berries, peppercorns, sage, and the reserved pork.
Cover and bake for 1 hour.
Remove the bay leaves.
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