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Pork and Cabbage Ragou

  • 4servings
  • 438calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 pound boneless pork tenderloin, cut into 1/2-inch-thick slices

  3. Salt

  4. Black pepper

  5. 1 cup chopped onion

  6. 4 cloves garlic, minced

  7. 1/2 teaspoons caraway seeds, crushed

  8. 8 cups thinly sliced green cabbage (1 pound) or prepared coleslaw mix

  9. 1 cup dry white wine

  10. 1 teaspoon chicken bouillon granules

  11. 2 medium Cortland or Jonathan apples, peeled and cut into wedges

  12. Instant potato flakes plus ingredients to prepare 4 (1/2-cup) servings mashed potatoes

Instructions Jump to Ingredients ↑

  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.

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