| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Casseroles, Pork, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 3 |
lb |
Boneless pork loin |
| 1 |
md |
Yellow onion; finely chopped |
| 2 |
lb |
Thinly sliced red cabbage |
| 2 |
lb |
Small new potatoes |
| 3 |
md |
Tart green apples |
| 2 |
tb |
Dark brown sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
White wine |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
Chop the cabbage finely (you will need about 4 cups) and the onion. Peel
and quarter the potatoes; peel, core and thinly slice the apples. Preheat
the oven to 375 degrees. Heat the oil in an 8-quart flameproof casserole
over moderate heat for 1 minute. Add the pork and brown on all sides --
about 10 minutes. Remove the pork and set aside. Add the onion to the
casserole and saute, stirring occasionally, until soft -- about 5 minutes.
Stir in the cabbage, potatoes, apples, sugar, salt, pepper, wine, and
vinegar, and bring to a simmer, then return the pork to the casserole.
Transfer the casserole to the oven. Bake, uncovered, stirring the cabbage
mixture and turning the pork occasionally, about 1 1/2 hours or until a
meat thermometer inserted in the center of the thickest part of the pork
reads 155 degrees. This recipe serves 6.
Content per Serving: calories - 666; protein - 51g; carbohydrates - 49g;
total fat - 27g; sodium - 508mg; cholesterol - 150mg.
Comments: A wonderful dish for Sunday dinner that takes just 15 minutes to
prepare.
Recipe Source: ONE-DISH MEALS THE EASY WAY by The Reader's Digest
Association (c) 1991. Reader's Digest Association, Inc., Pleasantville, NY
~ 352 pages - $25.00. As reprinted in the Jan/Feb, 1993 issue of Cookbook
Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 11-27-1995.
Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID#
LRCE87A} January, 1996.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on
Sep 28, 1997
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