Creamy Cabbage Pork Stew Food

CREAMY CABBAGE-PORK STEW

Steps:

• In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in 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.

PORK AND CABBAGE STEW

Steps:

• Place flour in medium bowl, add celery seed, then place pork in bowl and mix until meat is throughly covered with flour.
• Heat olive oil in skillet, add pork and sautee, shaking time to time until pork is lightly browned about 10 minutes.
• Add paprika and sliced onions. Toss a few more minutes, then add cabbage, tomato puree, vinegar and water.
• Season with salt.
• Simmer on low heat for about 1 1/2 hours or until meat is done.
• Add a dollop of sour cream on each -- and enjoy!

CREAMY CABBAGE PORK STEW FOR CROCK POT

Steps:

• In a skillet brown the cubed pork.
• To the crock pot, add the undiluted soup, apple juice, potatoes, carrots, caraway seeds, and pepper. Cover and cook on high for 3 1/2 hours. If using the stove, use a dutch oven on medium for an hour.
• Add the milk and cabbage. Cook for 2 1/2 hours longer in the crock pot. About 35 minutes on the stove top. Careful not to burn the milk on the stove.
• Re-season to taste. We found it need some extra salt but we like our salt.

PORK AND CABBAGE DINNER

Steps:

• Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

CREAMY CREAMED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

CREAMY PORK STEW

Steps:

• Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
• Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
• Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
• Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
• Garnish individual servings with apple strips and chopped fresh chives.