Yield: 1 servings
Measure | Ingredient |
---|---|
3 pounds | Pork loin |
⅓ cup | Flour |
2 tablespoons | Salad oil |
1½ cup | Apple cider |
1 cup | Water |
1 tablespoon | Salt |
½ teaspoon | Pepper |
2 pounds | Small new potatoes |
16 ounces | Carrots |
1 teaspoon | Caraway seeds |
1 \N | Onion |
1 \N | Cabbage |
Directions:
All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day.
Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.