Slow Cooker Pork And Red Cabbage Food

CROCK POT PORK CHOPS AND CABBAGE RECIPE

Steps:

• Place your cabbage into a 6-7 quart slow cooker.
• Pour broth over cabbage and place butter evenly on top.
• Season pork chops on both sides with steak seasoning and place on top of cabbage, layering if necessary.
• Cook on low for 5-6 hours or until pork chops are fork tender and cabbage has cooked through.

SLOW COOKER PORK WITH CABBAGE

Steps:

• Gather the ingredients.
• Combine the cabbage, onion, garlic, brown sugar, vinegar, and thyme in 4 to 5-quart slow cooker .
• Sprinkle the pork roast with salt and pepper and brown in olive oil in a heavy skillet, about 5 to 6 minutes total, turning until browned on all sides. (You don't have to brown the pork if you don't want to; in that case, just sprinkle it with the salt and pepper and put it in the crock pot on top of the vegetables.) If you do brown the pork, add about 1/4 cup water to the skillet to remove the drippings, scraping the bottom of the skillet. Add this liquid to the crock pot.
• Place the pork in the slow cooker on top of the vegetables; cover, and cook on Low for 7 to 8 hours or until the pork registers at least 145 F.
• Remove the pork from the slow cooker; cover and let stand for 10 minutes before slicing to serve with the cabbage mixture.
• Enjoy!

SLOW COOKER PORK 'N' CABBAGE

Steps:

• 1. In a large skillet, brown pork chops on both sides in a small amount of olive oil.
• 2. Place browned chops in the bottom of a slow cooker. Add remaining ingredients and stir to blend.
• 3. Cook on LOW setting, covered, for 6-8 hours, or on HIGH setting for 4 hours.

SLOW-COOKED PORK & RED CABBAGE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
• Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
• Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
• Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

SLOW COOKER PORK AND RED CABBAGE

Steps:

• Season pork with 1/4 tsp of the salt and pepper.
• Add the cabbage to a 6 qt slow cooker.
• Top with potatoes; spread apple cubes on top in an even layer.
• Add pork.
• In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
• Pour around meat.
• Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
• Uncover cooker and transfer pork to a cutting board.
• Cover loosely with foil and let rest 5 minutes.
• Season cabbage mixture with remaining 1/2 tsp salt.
• Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
• Serve warm, drizzle with cooking liquid.

SLOW COOKER GERMAN RED CABBAGE AND PORK RIBS

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet.
• Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned.
• Meanwhile, stir cabbage, apples and onion into bacon in bowl.
• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
• Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
• Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

CROCK POT PORK AND CABBAGE DINNER

Steps:

• Place the chops in the bottom of the crock pot.
• Layer onions, parsley and cabbage on top of chops; salt and pepper.
• Pour beef broth over layers; add apple cider vinegar.
• Cover; cook on Low for 5 to 6 hours.

SLOW-COOKER PORK WITH SWEET-SOUR RED CABBAGE

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Mix cabbage, onion, apple, brown sugar, vinegar and 1/2 teaspoon of the salt in cooker.
• Spray 12-inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with remaining 1/2 teaspoon salt. Cook pork in skillet over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Place pork on cabbage mixture.
• Cover and cook on Low heat setting 7 to 9 hours.
• Remove netting or strings from pork. Serve pork with cabbage.

PORK CHOPS WITH FRUITY RED CABBAGE

Steps:

• Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
• Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
• Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.

SLOW COOKER RED CABBAGE

Steps:

• Heat your slow cooker to Low. Peel the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of your slow cooker, then top with some of the onions, apples, zest, mixed spice, sugar and some seasoning. Continue to create layers until you have used up these ingredients. Season.
• Pour over the vinegar and cider and dot the butter on top. Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.

GERMAN CROCK POT PORK WITH CABBAGE

Steps:

• Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.