Recipe by Barbara.a.jeppeson
This recipe makes alot because its even better the next day. And the next day. And then you will wish you had enough to freeze for another day. Low-Carb Heaven Food!
Top Review by recipeczar
How wonderful! I would only change the recipe either to say that the cabbage disappears when it's cooked for the requisite hour or to add only 1/4 of the cabbage in the beginning for thickening and then the rest of it at the end so it still exists. Either way, it's wonderful!
- 4 lbs pork, cut into cubes (boneless country-style ribs work well)
- 2 tablespoons oil
- 2 tablespoons butter
- garlic, to taste
- 3⁄4 cup apple cider
- 3⁄4 cup beef broth
- 1 medium head of cabbage, julienned
- 3 carrots, shredded
- 1⁄2 cup green onion
- 1 cup whipping cream
Directions See How It's Made
- Brown pork in oil/butter. Add seasonings. When pork is done remove it and deglaze the pan with the cider and broth. Bring to boil, scraping down the sides/bottom of the pan. Put meat back in and add cabbage. Simmer, covered, 40-60 minutes until pork is soft. By then your juices should be reduced by about half. If not, either add more apple cider or leave the lid off and raise heat to 'boil' off more liquid. Add carrots and onions and cook over low heat until soft.
- Finally add the whipping cream and heat through BUT do not boil. Adjust seasonings to taste.