Cook1 hr 10 mins
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!
- 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.
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!
I made this with the pork I had which was cut in small strips so my cooking time was a bit quicker but the recipe was the same. I really liked this as a nice change for dinner. As mine was cooked a bit quicker my cabbage and carrots were done to a treat. Thank you for posting. Made for Honor thy mother diabetic forum May 2011.
I made this with leftover Puerto Rican-Style Roast Pork Shoulder instead of fresh pork and I didn't have nearly enough. Therefore, I only cooked it for 40 minutes. I couldn't find either nonalcoholic apple cider or hard cider in the store, so I ended up using Trop50 Farmstand Apple. It only added 9g carbohydrate to the recipe; 3/4 g. per serving. Note that the nutrition facts do not include the cider. (I considered using PureApple juice which is unfiltered and looks a lot like cider, but it would have added 22.5g carbohydrate and also cost more.) I thought the flavor was really excellent, even though I should have added more salt while cooking. Some family members didn't enjoy it as much as I did, but I think I will make it again with the proper amount of pork, which should change my results considerably.