I love cabbage! Cooked, raw, red or green, I love it & it paired really well with the pork. I didn't have a shoulder thawed, but I did have a tenderloin that I could nuke-thaw and then get it cooking so it'd be ready when we got home from a baseball game last night. There just wasn't a flavor in this dish that didn't work. I think it may be a tad sweet for some people I know, but I thought that was balanced nicely by the cider vinegar. Since we used a tenderloin, the meat shredded easily and we were wishing we'd had rolls or buns to make sandwiches out of. This is a super easy & tasty dish that could be made for large crowds. The red cabbage took on the flavors of everything else, so I think even cabbage haters could eat this one. My toddler sure did! :) Thanks for posting, TJ! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!
This is an intensely flavorful dish. I love the tang of the apple cider vinegar and the sweetness of the brown sugar. The red cabbage and onions dissolve in your mouth when you eat it, and the pork is incredibly tender. I have eaten this by itself, however I love it as a taco filling. I get crispy taco shells and fill it with this pork, some salsa verde, tomatoes and shredded lettuce and a touch of cheddar cheese. I can see this being eaten as a sandwich as well. Incredibly economical and a short list of ingredients. This is a keeper, thank you so much for sharing!
This was very good. The meat was falling apart and the cabbage took on the great flavors. My DH found this to be a lil' too sweet- so I will adjust the sugar but he has never eaten this before & I am so glad this is the recipe I used to "try it out" on him. Will be making this again! Made for Xtra Hot Dishes of ZWT6.
Made it exactly as recipe stated, and it was delicious. Both of my kids ate it happily, and one of them is super picky. My husband said the sandwich he made from the leftovers the next day was good enough to be on a restaurant menu. I am making it again right now, with the addition of carrots.
I got a late start on this and didn't feel comfortable having it simmer during the night. I pulled out my pressure cooker, followed the recipe unaltered, then threw everything in set it for high pressure, gave it 55 minutes, let it release pressure naturally, and it was amazing! I love this recipe! It's easy and takes me back to supper at nana's on Sunday's. I served it German style over mashed potatoes and was in heaven!