2 pounds sliced pork shoulder, 1/2-inch thick and cut into 8 servings
3/4 cup chopped onion
1/4 cup chopped fresh parsley or 2 tablespoon dried parsley
4 cups 1/4-inch shredded cabbage
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon caraway seeds
1/8 tsp allspice
1/2 cup beef broth or 1 beef bouillon cube dissolved in 1/2 cup boiling water
2 cooking apples, cored sliced and 1/4-inch slices
Place pork in pot. Layer parsley and cabbage. Combine salt, pepper, caraway seeds and allspice and sprinkle over cabbage.
Cover and place pot on base. Simmer at Setting #3 1/2 for 5 to 6 hours. Add apple slices 30 minutes before serving. Keep warm for serving at Setting #2.
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