Azure
1-20-12, 11:39am
I had a couple of requests for this recipe so here goes:
1 lb . boneless country-style pork ribs, cut into 1-in. pieces. (I used pork chops)
4 medium carrots, cut into 1/4-in. slices (2 cups)
2 medium stalks celery, chopped (1 cup)
1 medium potato, peeled and cut into 1/2x1/4-in pieces
1 medium onion, chopped (1/2 cup)
4 cups chopped cabbage (about 1 medium head)
1/4 cup packed brown sugar
4 cups water
1 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
1 can (28 oz) crushed tomates, undrained.
Mix all ingredients in 3 1/2 to 6 qart slow cooker.
Cover and cook on low heat 8 to 9 hours (or high head 4 to 5 hours) or until pork and vegetables are tender.
Notes: I thought it was too sweet and will use less brown sugar next time. Also too hot for my mouth so will reduce the red pepper next time. Though DH loved it and ate 3 bowls. Also I used chicken stock instead of bouillon.
Very easy and tasty!
1 lb . boneless country-style pork ribs, cut into 1-in. pieces. (I used pork chops)
4 medium carrots, cut into 1/4-in. slices (2 cups)
2 medium stalks celery, chopped (1 cup)
1 medium potato, peeled and cut into 1/2x1/4-in pieces
1 medium onion, chopped (1/2 cup)
4 cups chopped cabbage (about 1 medium head)
1/4 cup packed brown sugar
4 cups water
1 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
1 can (28 oz) crushed tomates, undrained.
Mix all ingredients in 3 1/2 to 6 qart slow cooker.
Cover and cook on low heat 8 to 9 hours (or high head 4 to 5 hours) or until pork and vegetables are tender.
Notes: I thought it was too sweet and will use less brown sugar next time. Also too hot for my mouth so will reduce the red pepper next time. Though DH loved it and ate 3 bowls. Also I used chicken stock instead of bouillon.
Very easy and tasty!