3\/4 lb. boneless lean pork butt, 1″ cubes
\n2 T. Flour
\nCooking Spray
\n1 onion, sliced thin
\n1 medium carrot, sliced
\n3 cloves garlic, minced
\n1 large apple, peeled, cored, quartered, and sliced thin
\n1\/2 small red cabbage, cored and coarsely shredded (2 1\/2 C.)
\n3 T. Red Wine Vinegar
\n1\/2 C. Chicken Broth
\n2 Bay Leaves
\n7 allspice berries
\n6 black peppercorns
\n1\/4 tsp. Sage<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 214
\nFat: 9g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n