Slow Cooker Pork With Sweet Sour Red Cabbage Recipes

BRAISED SWEET AND SOUR RED CABBAGE WITH COUNTRY STYLE PORK SPARERIBS

Steps:

• Slice, grate, or food process with the grater and/or slicing blade the cabbage, apple and onion and set them aside. I like to vary the size of the dice so some slices are larger than other so some can cook away and the thicker pieces will retain their integrity. Don't forget to core the apples.
• In a large heavy pot with a lid that will accommodate all the cabbage and meat heat the olive oil over medium high heat. Season the spareribs on all sides with the salt and pepper. Once the oil is hot put the ribs into the pan. Let the meat sear on each side until the rib releases from the pan with only a gentle tug. Don't move the meat around as it sears just wait until it releases on its own, it will about 5-8 minutes per side. Remove the ribs from the pan and set aside. Don't over crowd your pan; you can sear the meat in batched if you need to.
• De-glaze the pan with 1 cup of red wine; be sure to scrape any browned bits off the bottom of the pan. Then add the cabbage, onion, and apples to the pan. Stir in the sugar, a half teaspoon of salt, and the vinegar, being sure to mix well.
• Return the meat to the pot in a layer on top of the cabbage. Put the lid on and turn the temperature down until the pot bubbles gently, be sure you don't get it too low or the meat will not cook, and not too high or it will burn.
• Leave the pot on the stove for at least one hour stirring a few times. The ribs are done when they are nicely tender. If you have a lot of liquid in the cabbage and want to concentrate the flavors at the end of cooking remove the pot lid and turn up the heat a notch letting the sauce cook down. I normally do this as I make the mashed potatoes. Be sure to taste the cabbage and meat and adjust the sugar, salt, and pepper to taste.
• When you plate the cabbage pour some of the broth from the bottom of the cooking pot into a gravy boat to serve with the meal. I always serve this meal with basic mashed potatoes and corn. It's a very simple German inspired meal so nothing fancy is really needed.

SLOW COOKER PORK AND RED CABBAGE

Steps:

• Season pork with 1/4 tsp of the salt and pepper.
• Add the cabbage to a 6 qt slow cooker.
• Top with potatoes; spread apple cubes on top in an even layer.
• Add pork.
• In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
• Pour around meat.
• Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
• Uncover cooker and transfer pork to a cutting board.
• Cover loosely with foil and let rest 5 minutes.
• Season cabbage mixture with remaining 1/2 tsp salt.
• Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
• Serve warm, drizzle with cooking liquid.

GERMAN CROCK POT PORK WITH CABBAGE

Steps:

• Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.

SLOW-COOKER SWEET-AND-SOUR PORK

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

SLOW-COOKER PORK WITH SWEET-SOUR RED CABBAGE

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Mix cabbage, onion, apple, brown sugar, vinegar and 1/2 teaspoon of the salt in cooker.
• Spray 12-inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with remaining 1/2 teaspoon salt. Cook pork in skillet over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Place pork on cabbage mixture.
• Cover and cook on Low heat setting 7 to 9 hours.
• Remove netting or strings from pork. Serve pork with cabbage.