Creamy Cabbage-Pork Stew Recipe

By lewolfe50

Savory flavors blend beautifully in this hearty recipe from field editor Ruth Ann Stelfox of Raymond, Alberta. “This stew can also be made in a slow cooker,“ she notes. “In a pinch, I use a ring of garlic bologna cut into chunks in place of the pork shoulder.“

Ingredients

• 1 boneless pork shoulder butt roast (1 pound), cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 1-1/2 cups apple juice
• 2 medium red potatoes, cut into 1-inch chunks
• 3 medium carrots, sliced
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon pepper
• 3 cups coarsely chopped cabbage
• 1/2 cup 2% milk

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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

Transfer to a 3-qt. slow cooker; stir in the soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high for 3-1/2 hours.

Add the cabbage and milk. Cover and cook 2-1/2 hours longer or until meat and vegetables are tender. Yield: 6 servings.