Pork and Cabbage Ragoût
Make-Ahead Time up to 2 days before serving
Final Cook Time 20 minutes
Makes 4 servings
|1||tablespoon vegetable oil|
|1||pound boneless pork tenderloin, cut into 1/2-inch-thick slices|
|1||cup chopped onion|
|4||cloves garlic, minced|
|1-1/2||teaspoons caraway seeds, crushed|
|8||cups thinly sliced green cabbage (1 pound) or prepared coleslaw mix|
|1||cup dry white wine|
|1||teaspoon chicken bouillon granules|
|2||medium Cortland or Jonathan apples, peeled and cut into wedges|
|Instant potato flakes plus ingredients to prepare 4 (1/2-cup) servings mashed potatoes|
- Heat oil in large saucepan over medium heat until hot. Add pork; cook and stir about 2 minutes per side or until browned and barely pink in center. Sprinkle lightly with salt and pepper. Remove from saucepan; reserve. Add onion, garlic and caraway to saucepan; cook and stir 3 to 5 minutes or until onion is tender.
- Add cabbage, wine and bouillon granules to saucepan; bring to a boil. Reduce heat to low; simmer, covered, 5 minutes or until cabbage is wilted. Cook over medium heat, uncovered, 5 to 8 minutes or until iquid is absorbed.
- Add apple wedges and reserved pork; cook, covered, 5 to 8 minutes or until apples are tender. Season to taste with salt and pepper. While ragoût is cooking, prepare potatoes according to package directions. Serve ragoût over potatoes.
For a special touch, stir 1/3 cup sour cream into ragoût at end of cooking time; cook over low heat 2 to 3 minutes or until hot.
|Serving Size:||1 cup Ragoût with 1/2 cup mashed potatoes|
|Saturated Fat||4 g|
|Total Fat||16 g|
|Calories from Fat||34 %|
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