3/4 lb. boneless lean pork butt, 1″ cubes
2 T. Flour
Cooking Spray
1 onion, sliced thin
1 medium carrot, sliced
3 cloves garlic, minced
1 large apple, peeled, cored, quartered, and sliced thin
1/2 small red cabbage, cored and coarsely shredded (2 1/2 C.)
3 T. Red Wine Vinegar
1/2 C. Chicken Broth
2 Bay Leaves
7 allspice berries
6 black peppercorns
1/4 tsp. Sage

Coat pork cubes with flour, shaking off any excess. Lightly coat 6 qt. dutch oven with cooking spray, set over moderate heat for 30 seconds, then add pork. Brown the pork on all sides, about 10 minutes. Transfer to a bowl and set aside. Preheat oven to 350 degrees. Add onion, carrot and garlic to dutch oven and and cook uncovered over moderate heat until soft, about 5 minutes. Add apple and cabbage, cover, and cook 15 minutes longer, or just until the cabbage is wilted. Stir in remaining ingredients and the reserved porl. Cover and bake 1 hour. Remove the bay leaves. Serve with mustard on the side.

Yield: 4 servings
Calories: 214
Fat: 9g
Fiber: 2g