Pork and Cabbage Ragou

Pork and Cabbage Ragoût

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
Black pepper
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


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 1 cup Ragoût with 1/2 cup mashed potatoes
Calories 438
Calories from Fat 34 %
Total Fat 16 g
Saturated Fat 4 g
Cholesterol 79 mg
Carbohydrate 39 g
Fiber 9 g
Protein 28 g
Sodium 787 mg

Dietary Exchange

Starch 1
Fruit 1
Vegetable 2
Meat 3
Fat 1-1/2

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